For this recipe, you want a variety of colors, textures, and flavors, all of which can be enhanced by the way they're chopped, shaved, or carved. Look for brassicas such as cabbage, Brussels sprouts, and broccoli for their rich, bitter flavor. Roots like radishes, beets, and carrots bring natural sweetness, earthiness, and color. Stems and stalks, like asparagus and celery, provide a distinct crunch. Beans and other legumes (in the pod or out), alliums (onions, leeks, scallions, and shallots), and tomatoes and cucumbers (both technically fruits), are all welcome. Whittle radishes to points, curl carrots into ribbons, keep tiny tomatoes whole. The goal is to treat each element artfully, with purpose.