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The key to this salad is to make sure vegetables are very thinly shaved. So, use a mandolin, if you have one, or a vegetable peeler, to shave off thin slices. Trim root ends of vegetables and then slice thinly, shaving radish into rounds and carrots into long strips. You can peel vegetables before shaving, if you like, but I like to keep peel on as it has great color and flavor. Whisk together citrus juice, olive oil, sea salt, and pepper. Toss vegetables with dressing. Divide between two plates and serve.