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

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