The Multipurpose Shaved-Vegetable Salad
A fresh and crunchy salad featuring an array of shaved raw vegetables including cauliflower, fennel, and colorful radishes, brightened with mint and dressed in a simple lemon vinaigrette.
8 servings
6 hr 10 min
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 whole lemons
- •¼ cup extra-virgin olive oil
- •2 Tbsp white wine vinegar
- •to taste Kosher salt
- •to taste freshly ground pepper
Cooking Instructions
- 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.
10 min
- 2.
Vegetables can be shaved 6 hours ahead. Submerge in a bowl of ice water and chill. Drain and pat dry before using.
360 min
