The Multipurpose Shaved-Vegetable Salad
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.
Recipe notes
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