The Multipurpose Shaved-Vegetable Salad

Name: The Multipurpose Shaved-Vegetable Salad
Yield: 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

By Andy Baraghani

November 16, 2017

Image may contain Plant Food Vegetable Radish Meal and Dish

Photo by Michael Graydon & Nikole Herriott

You can get away with making this foolproof salad with a sharp knife, but a mandoline is the ideal tool.

Recipe information

Yield
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

Preparation

Step 1
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.
Do Ahead
Step 2
Vegetables can be shaved 6 hours ahead. Submerge in a bowl of ice water and chill. Drain and pat dry before using.