Spinning Top Salad Fresh (Print Version)

Thinly shaved vegetables and fresh herbs arranged in a crisp, vibrant circular pattern with a light dressing.

# What You'll Need:

→ Vegetables

01 - 1 medium fennel bulb
02 - 2 small rainbow carrots
03 - 1 small golden beet, peeled
04 - 1/2 small red onion

→ Herbs & Greens

05 - 1/2 cup fresh dill sprigs
06 - 1/2 cup fresh chervil or parsley leaves
07 - 1/4 cup microgreens

→ Dressing

08 - 2 tbsp extra-virgin olive oil
09 - 1 tbsp lemon juice
10 - 1 tsp honey
11 - 1/2 tsp Dijon mustard
12 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Using a mandoline slicer or vegetable peeler, thinly shave the fennel, carrots, golden beet, and red onion into wispy, translucent ribbons.
02 - Soak the shaved vegetables in ice water for 5 to 10 minutes to crisp and curl the edges, then drain and pat dry thoroughly.
03 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
04 - Neatly arrange the vegetable ribbons in a tight circular pattern on a large serving plate, overlapping edges outward to create a blurred, spinning effect.
05 - Scatter dill, chervil or parsley, and microgreens over the arranged vegetables, concentrating herbs near the outer edges for a wispy presentation.
06 - Drizzle the prepared dressing evenly over the salad immediately before serving to maintain freshness and crispness.

# Expert Advice:

01 -
  • It looks like something you spent hours perfecting but takes only 25 minutes from start to table.
  • Every vegetable stays snappy and bright, with a dressing so light it lets each flavor whisper instead of shout.
  • No cooking required means your kitchen stays cool and your stress stays low.
02 -
  • The ice bath is non-negotiable—skipping it means you'll end up with limp ribbons that collapse instead of standing proud on the plate.
  • Pat your vegetables completely dry after the ice bath or water droplets will dilute your dressing and make everything look soggy.
  • Taste your dressing before it goes on the plate; the seasoning should make you want to dip a finger in, not grimace.
03 -
  • A sharp mandoline is your best friend here, but respect it—those blades are unforgiving, and your fingertips are not mandoline-proof.
  • Add shaved radishes or cucumber ribbons if you want to introduce another layer of crunch and flavor without changing the fundamental character of the dish.
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