The Multi-Purpose Shaved Vegetable Salad
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
¼ cup extra-virgin olive oil
2 Tbsps. white wine vinegar
Kosher salt, freshly ground pepper
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.
Do Ahead: Vegetables can be shaved six hours ahead. Submerge in a bowl of ice water and chill. Drain and pat dry before using.