• courseAntipasto
  • difficultyEasy
  • preparation time10 minutes

Spring has finally arrived, bringing along armfuls of our favorite produce. To celebrate the fresh flavor, reach for pinzimonio, a Tuscan salad featuring seasonal vegetables.

While the concept of eating raw vegetables in dip may feel modern, pinzimonio – shaved vegetables in a dressing – actually dates back to the Renaissance in Toscana. At banquets, grand centerpieces featured sliced vegetables that were eaten at the beginning and the end of the meal.

At Eataly, we serve the dish as a salad, tossing the vegetables with a light lemon citronette. We love this flexible recipe because it is based on only the freshest seasonal vegetables. As a result, each pinzimonio is unique.

Pinzimonio (Shaved Vegetable Salad)
Recipe courtesy of Eataly

Yield: 4-6 servings

6 cups seasonal* vegetables, thinly sliced
¼ cup fresh lemon juice
1 tablespoon fresh thyme leaves, minced
Pinch of cayenne pepper
¾ cup extra virgin olive oil
2 tablespoons acacia honey
Sea salt, to taste
Freshly-ground black pepper, to taste

Combine the lemon juice, thyme, and cayenne pepper in a bowl. Add the olive oil in a thin stream, while whisking constantly. Whisk in the honey and continue whisking until the honey is completely dissolved. Season generously with salt and lightly with black pepper.

Toss the vegetables with the olive oil mixture, and enjoy immediately.

Buon appetito!

vegetables produce


The flavor and texture of the vegetables are front and center in this dish, so select those that snap and crunch.

La Primavera: Spring
Asparagus, artichokes, beets, radishes, sprouts, peas

L'Estate: Summer
Carrots, celery, cherry tomatoes, cucumbers, green beans, peppers, summer squash, cauliflower, corn, peppers, snap peas

L'Autunno: Fall
Brussels sprouts, cauliflower, celery root, fennel, sunchokes, squash

L'Inverno: Winter
Celery root, carrots, purple cabbage, winter squash