Multipurpose Shaved-Vegetable Salad
recipe by Andy Baraghani for bon appetit
Ingredients:
- 12 cups shaved crunchy raw vegetables (such as cauliflower, fennel, turnips, radishes (daikon, red and/or black), beets (golden, red and/or Chioggia beets)
- 1 cup mint leaves, torn if large
- 2 lemons
- ¼ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- Kosher salt, freshly ground pepper
Directions:
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. This recipe serves 8.
Do Ahead: Vegetables can be shaved 6 hours ahead. Submerge in a bowl of ice water and chill. Drain and pat dry before using. You can get away with making this foolproof salad recipe with a sharp knife, but a mandoline is the ideal tool. Be sure to use the finger guard!
