Name: Shaved Vegetable Salad
Yield: 8 servings
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; ¼ cup extra-virgin olive oil; 2 tablespoons white wine vinegar; Kosher salt, freshly ground pepper

This image may contain Plant Vegetable Food and Radish

Michael Graydon + Nikole Herriott

You can get away with making this foolproof salad recipe with a sharp knife, but a mandoline is the ideal tool.

The Multipurpose Shaved-Vegetable Salad

Recipe notes