1/2 small English cucumber
2 stalks celery
2 shallots, peeled
4 to 5 large radishes
1 tablespoon fresh minced dill
3 tablespoons white wine or champagne vinegar
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
3 to 4 grinds of fresh black pepper
1 pinch sugar
1/3 cup olive oil
Shaved vegetable salad
Using a mandoline, Japanese slicer or V–slicer, slice the cucumber. Place slices in a single layer between two clean cotton or paper towels and blot dry. Place in a medium bowl.
Shave the remaining vegetables into thin slices and add to cucumbers. Add the dill and toss gently.
In a small bowl, whisk together the vinegar, mustard and seasonings. Add the oil slowly in a thin stream, whisking to incorporate. (Or, place all ingredients in a jar with a tight–fitting lid and shake thoroughly to blend.)
Add about half the vinaigrette to the vegetables and toss to coat. Add more vinaigrette if necessary and adjust seasoning.
Leftover vinaigrette will keep, refrigerated, for at least a week.