12cupsshaved crunchy raw vegetables(such as cauliflower, fennel, turnips, daikon, red and/or black radishes, golden and/or Chioggia beets)
1cupmint leavestorn if large
2lemons
¼cupextra virgin olive oil
2tablespoonswhite wine vinegar
kosher saltfreshly ground pepper
Instructions
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.
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).