The Multipurpose Shaved-Vegetable Salad

bon appétit salad radish turnip fennel cauliflower beet vegetarian vegan mint lemon

Andy Baraghani

8 servings

Ingredients

12 cups shaved crunchy raw vegetables (such as cauliflower, fennel, turnips, daikon, red and/or black radishes, golden and/or Chioggia beets)

1 cup mint leaves, torn if large

2 lemons

1/4 cup extra-virgin olive oil

2 Tbsp. white wine vinegar

Kosher salt, freshly ground pepper

Method

Place vegetables in a large bowl. Add mint and finely grate lemon zest over. Cut lemons in half; squeeze juice into bowl. Drizzle in oil and vinegar; season salad with lots of salt and pepper. Toss to coat.

Vegetables can be shaved 6 hours ahead. Submerge in a bowl of ice water and chill. Drain and pat dry before using.