12 c. shaved crunchy raw vegetables (such as cauliflower, fennel, turnips, radishes, and beets)
1 c. mint leaves, torn if large
¼ c. extra-virgin olive oil
2 tbsp. 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.