Vegetable Ribbon Salad

Serves 4

1 teaspoon salt, and more to taste

2 carrots

2 ribs celery

1 small romaine lettuce heart

½ small red onion, thinly sliced

½ cup fresh dill, torn into large pieces, stems discarded

½ small radicchio, cored and cut into thin strips

2 small cucumbers

1 small red bell pepper, cored, seeded, and cut into strips

Grated rind and juice of 1 lemon

1 clove garlic, grated

Black pepper, to taste

4 tablespoons olive oil

2 ounces feta, crumbled

Extra fresh dill (for garnish)

1. Fill a large bowl filled with ice water. Add the 1 teaspoon salt.

2. Using a vegetable peeler, peel the carrots and discard the skins. Keep peeling lengthwise to create long ribbon-like strips of carrots. Pull the peeler lengthwise down the celery stalks to create ribbons. Transfer the carrots and celery to the ice water.

3. Halve the romaine hearts lengthwise. Remove and discard the core. Slice the lettuce into long, thin ribbons; transfer to the ice water. Add the red onion, dill, and radicchio to the ice water.

4. Toss the vegetables in the ice water; set aside for 15 minutes.

5. Meanwhile, use the vegetable peeler to remove and discard some of the skin on the cucumbers. With the peeler, cut the flesh into long, thin ribbons, turning the cucumber as you peel to avoid the center column of seeds. Discard the seedy centers. In another bowl large enough to hold all the vegetables, combine the cucumber and red pepper.

6. In a small bowl, whisk together the lemon rind and juice, garlic, a generous pinch of black pepper, and olive oil.

7. Drain the iced vegetables and dry them in a salad spinner or with several clean kitchen towels. Make sure they are thoroughly dry. Transfer them to the bowl of cucumbers and peppers.

8. Pour the dressing over the vegetables, sprinkle lightly with salt and pepper, and toss well. Divide among 4 plates. Sprinkle with feta and garnish with extra dill.