The Multipurpose Shaved-Vegetable Salad

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