Paleolithic Recipe

Raw Vegetable Lasagna
Paleolithic Recipe

Ingredients:
Tomato vinaigrette (below)
1 celery root (about 6 ounces), peeled and cut into about 1/4-inch slices
1 large fresh uncured pickle or cucumber (about 4 ounces), washed and cut into 1/4-inch slices on the bias
1 kohlrabi (about 6 ounces), peeled and cut into 1/4-inch slices
4 large mushrooms (about 6 ounces), cut into 1/4-inch slices
4 large radishes (4 to 6 ounces), cut into 1/4-inch slices
1 piece (6 ounces) fresh mozzarella, cut into 1/4-inch thin slices
Salt and pepper to taste
2 tablespoons fresh cervil leaves or baby basil or dill, etc., to garmish

Directions:
Make tomato vinaigrette first (recipe below). Half will be used to coat tomatoes, and the other half will be kept plain. After all vegetables and cheese are cut, individually toss them lightly with a bit of the plain vinaigrette, then season lightly with salt and pepper. Put each vegetable in its own bowl until ready to assemble.

Layer vegetables and cheese attractively on four plates, dividing the portions evenly. Divide and pour the vinaigrette portion with tomatoes over the top and around the "lasagna" garnish with the 2 tablespoons fresh herbs. Serve immediately. Makes four luncheon-salad servings.