2 small carrots, trimmed and peeled
2 radishes, trimmed
2 small turnips, trimmed and peeled
2 small beets, trimmed and peeled
¼ small butternut squash (the seed end, preferably), seeded and peeled
8 Brussels sprouts, trimmed
¼ cup whole flat-leaf parsley leaves
4 anchovy fillets
2 small (or 1 medium) garlic cloves
2 tablespoons lemon juice
5 tablespoons olive oil
Cut the carrots into 3-inch-long, sliver thin batons. (I first cut the carrot crosswise into 3-inch pieces; then I cut each piece in half lengthwise; finally, I cut each half lengthwise into ⅛-inch slivers.)
Using a mandoline, slice the radishes, turnips, and beets crosswise into the thinnest circles possible — they should be translucent. Put the mandoline to work again: Slice the butternut squash into the thinnest ribbons possible. Stop when you have 2 cups of ribbons. Pull the Brussels sprouts into leaves — you may need to trim the stem as you go to help the leaves separate.
In a large mixing bowl, combine the carrots, radishes, turnips, squash, Brussels sprouts, and parsley. (Leave aside the beets until the end; otherwise, they’ll stain the rest of the vegetables.) Mix with your hands to disperse the vegetables. You should have 4 to 6 cups of vegetables.
In a mortar and pestle (or in a mini–food processor or blender), pound the anchovy, garlic, and a large pinch of salt to a paste. Slowly beat in the lemon juice, followed by the olive oil, adding it in drops so the dressing has time to emulsify. Season to taste with salt, and add more lemon juice or oil if needed.
Pour half the dressing over the vegetables and blend with your hands so you can separate the vegetables (they like to cling to each other). Mix and mix and mix! Then taste and adjust seasoning. If it’s good, slip the beets into the salad (but don’t really mix them in), and let the salad rest for at least 15 minutes before serving. Then eat, and feel virtuous.