If spring isn't the crunchiest season—the greenest, most crisp-cool-clean-refreshing season—we'll eat our hats. But preferably, shaved salads: ribbons and slips of thinly sliced vegetables as bracing and fresh as spring itself. Think long, wispy carrot shavings tossed with lentils and dots of feta; a green-as-green-gets fennel and dandelion number; thin fans of radishes or beets or both in a salad or composing one all on their one. (Think of all the slaws!)
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