Crudo Vegetable Salad

raw vegetable salad that pairs well with heavy dishes, offering something fresh and light

Ingredients

The ingredients below are all optional suggestions. You can mix and match or add in something of your own that is seasonal in your area. The suggestions and amounts below would be enough to serve as a side salad for 5-6 people.
2 Beets, scrubbed and peeled
4 Carrots
2 Persian cucumbers or 1 English cucumber
4 red radishes or 1 large watermelon radish
Juice of one lemon helf
olive oil
salt and pepper

Wash and scrub all vegetables
If cutting by hand, sharpen your knife!
Prepare your prep area with a bowl of cold ice water that you will add the vegetables to once cut if you are prepping this dish ahead of time
If using a vegetable slicer, slice all vegetables using a blade option that offers the thinnest slice. Julienne is also an optional cut.
If cutting by hand, cut all round vegetables in half, allowing yourself a flat side to work with. Slice all vegetables as thinly as possible. You can opt to cut vegetables in half circle shapes or you can cut further down into matchsticks. If using a vegetable slicer, use the thinnest slice option.
Set aside all veggies and prepare dressing.
In a small bowl, whisk together juice from half of a lemon with olive oil, salt, and pepper. Add a dash of white wine vinegar. Taste and add more lemon if you want a more citrusy taste.
If keeping your veggies cold in ice water, drain in a colander an hour before assembling, allowing your vegetables to dry a bit before being dressed.
Toss vegetables in dressing and assemble on a serving plate. Add another twist of cracked black pepper and serve.