Sometimes the best thing to do with a vegetable is to thinly slice it and dress it smartly. To achieve thin slices without losing a finger, the small victory here is to first cut a slice off your vegetable so it can lie flat and securely on your cutting board and you don’t risk having it roll around under your knife. Also, small victory of all small victories, put a damp paper towel under your cutting board to hold it in place. Do this every single time you use your cutting board. It’s like glue. Back to slicing. . . . You can also use a mandoline. I honestly don’t think any home cook needs a mandoline, but if you want one, use it safely. As with most things in the kitchen, I’m not that into bells and whistles and highly recommend a simple plastic Japanese mandoline with a single secure blade instead of the fancier (and more expensive) French ones that have a variety of parts and blades. Pay close attention while you’re slicing, use the root ends of vegetables to hold on to them, and don’t be a hero—it’s better to leave a bit of vegetable at the end than get dangerously close to your fingers. Between the rich tahini and the creamy avocado, this salad is very substantial and, I should note, totally vegan.


 SERVES 4

 1 Tbsp tahini, stirred

2 Tbsp boiling water

2 Tbsp extra-virgin olive oil

 2 Tbsp fresh lemon juice

Kosher salt

3 /4 lb [340 g] carrots, thinly sliced on the diagonal into coins

1 ripe avocado, halved and pitted

2 tsp toasted sesame seeds

2 scallions, roots and dark green tops trimmed off, white and light green parts thinly sliced

2 Tbsp roughly chopped fresh cilantro

In a medium bowl, whisk together the tahini, boiling water, olive oil, and lemon juice. Season to taste with salt. Put the carrots in a large bowl, add half of the dressing, and toss to combine.
 Transfer the dressed carrots to a serving platter. Use a spoon to artfully scoop the avocado from its shell into pieces and place them over the carrots. Season the avocado pieces to taste with salt and then drizzle the salad with the remaining dressing. Scatter the salad with the sesame seeds, scallions, and cilantro (if using). Serve immediately.

NOTE: If your sesame seeds aren’t already toasted, put them in a dry skillet over medium heat and cook, stirring, until they’re golden brown, about 4 minutes.


SPIN-OFFS

  TOSS SHAVED FENNEL, thinly sliced kumquats, and sliced scallions with kumquat and/or lemon juice and olive oil. Garnish with fennel fronds, toasted Marcona almonds, and lots of shaved Parmesan.

 DRESS SHAVED CELERY, toasted walnuts, and chopped Italian parsley with lemon juice and olive oil.

 DRESS SHAVED CABBAGE with sesame seeds, rice wine vinegar, and sesame oil.

 DRESS SHAVED GREEN APPLES with fish sauce, lime juice, and brown sugar. Stir in salty peanuts and thinly sliced fresh red chile.