Spinning Top Salad Visual (Print Version)

A vibrant salad featuring crisp, shaved vegetables and fresh herbs arranged artfully for a striking presentation.

# What You'll Need:

→ Vegetables

01 - 1 medium fennel bulb
02 - 2 small rainbow carrots (preferably different colors)
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 tablespoons extra-virgin olive oil
09 - 1 tablespoon lemon juice
10 - 1 teaspoon honey
11 - 1/2 teaspoon Dijon mustard
12 - Salt and freshly ground black pepper, to taste

# How To Make:

01 - Using a mandoline slicer or vegetable peeler, thinly shave the fennel, carrots, golden beet, and red onion into delicate, translucent ribbons.
02 - Immerse the shaved vegetables in ice water for 5 to 10 minutes to enhance crispness and induce curling at the edges. Drain thoroughly and pat dry.
03 - Whisk together extra-virgin olive oil, lemon juice, honey, Dijon mustard, salt, and freshly ground black pepper until emulsified.
04 - On a large serving platter, meticulously arrange the vegetable ribbons in a compact circular pattern, allowing the edges to overlap and extend outward to create a blurred, spinning effect.
05 - Distribute dill sprigs, chervil or parsley leaves, and microgreens across the top, concentrating additional herbs along the outer edges for a wispy appearance.
06 - Drizzle the prepared dressing evenly over the arranged vegetables just before serving to maintain freshness and texture.

# Expert Tips:

01 -
  • It feels like restaurant-quality plating but takes just 25 minutes and your mandoline slicer.
  • The cold, crisp vegetables and bright dressing make it feel impossibly light and refreshing.
  • You'll actually want to make it again because watching people's faces light up when they see it is addictive.
02 -
  • A dull blade tears vegetables instead of slicing them; I learned this by making a mushy mess and having to start over.
  • The vegetables must be completely dry before dressing or the whole thing becomes a slippery pile instead of an arrangement.
  • Assemble this no more than an hour before serving, or the vegetables lose their snap and the visual impact flattens.
03 -
  • Keep your vegetables cold right up until assembly; a warm vegetable is a limp vegetable.
  • The dressing tastes better if you let it sit for a few minutes after whisking so the flavors settle together.
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