Vegetable ribbon salad with coffee vinaigrette

By Spencer Watts
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  • 1 large carrot, peeled
  • 1 large yellow zucchini
  • 1 large parsnip
  • 3 tablespoons (45 milliliters) sherry vinegar
  • 1/4 cup (60 milliliters) cold espresso coffee
  • 1/4 cup (60 milliliters) olive oil
  • 1 tablespoon (15 milliliters) honey
  • 1 shallot, finely diced
  • Salt and pepper, to taste


  1. Using a vegetable peeler, peel long strips of the carrot, zucchini and parsnip.
  2. Once you are done peeling the vegetable strips, there should be almost no flesh left over.
  3. Place vegetable ribbons in a large mixing bowl and set aside.
  4. In a separate mixing bowl, whisk together sherry vinegar, espresso, oil, honey and diced shallots.
  5. Season the ribbons with salt and pepper, and add the coffee vinaigrette.
  6. Toss everything together, and let sit for 15 minutes.
  7. Serve salad cold.
  8. Serve with coffee and pink peppercorn-crusted albacore tuna loin (see recipe).


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