The Multipurpose Shaved-Vegetable Salad
You can get away with making this foolproof salad recipe with a sharp knife, but a mandoline is the ideal tool.
Servings
8servings
Servings
8servings
Ingredients
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.
Recipe Notes

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

Courtesy of Andy Baraghani (Bon Appetit).