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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.

Tomato Vinaigrette

Ingredients:
1/2 cup grapeseed oil
3 tablespoons unseasoned rice wine vinegar
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1 ripe, firm market plum tomato (about 4 ounces), cut in half through the middle, seeds lightly squeezed out and tomato cut in very small dice
1 tablespoon fresh chervil leaves (or baby basil or dill, etc.)

Directions:
To make vinaigrette, mix all ingredients except tomato and herbs. Divide vinaigrette into two parts. Add tomatoes to one part 20 minutes before using. Reserve the remaining vinaigrette to coat vegetables as you cut them up. Just before using the plain vinaigrette, add 1 tablespoon herbs.