Petals, Shavings, and Tagliatelle of Raw Vegetables Recipe

Ingredients:

1 large carrot, peeled
1 large zucchini
1 large beet, peeled
1 yellow squash
6-8 radishes, trimmed
1 bunch of fresh dill
1 cup mixed edible flower petals (such as nasturtium, calendula, and pansies)
1/4 cup shaved Parmesan cheese
1/4 cup toasted pine nuts
2 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon honey
Salt and pepper to taste

Instructions:

Using a vegetable peeler, shave the carrot and zucchini into thin ribbons and set aside in separate bowls.
Using a mandoline or sharp knife, thinly slice the beet and yellow squash and place them in a separate bowl.
Using a vegetable peeler, create thin shavings of the radishes and add them to the beet and yellow squash bowl.
Pick the dill leaves from the stems and add them to the bowl with the mixed flower petals.
In a small bowl, whisk together the lemon juice, olive oil, honey, and a pinch of salt and pepper, to make the dressing.
Drizzle the dressing over the shaved carrot and zucchini, the sliced beet and squash, and the radish shavings.
Gently toss each bowl of vegetables to ensure they are well coated in the dressing.
Arrange the vegetable ribbons, petals, and shavings onto individual plates, separating each different type of vegetable into its own ‘pile’.
Sprinkle Parmesan cheese and toasted pine nuts over the top of each plate.
Finally, scatter the mixed flower petals and dill leaves over each plate for an extra pop of color.

Verdict:

This dish is not only visually stunning, with its vibrant colors and delicate floral notes, but it is light, fresh, and nutritious. The combination of different types of vegetables and the addition of pine nuts and Parmesan cheese creates a wonderful balance of textures and flavors.

Serving Suggestions:

This dish can be served as a light lunch or as a side dish to accompany a main meal. It pairs well with grilled fish or chicken, and can also be enjoyed on its own as a refreshing salad.