The Spinning Top Salad (Printer View)

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

# Components:

→ Vegetables

01 - 1 medium fennel bulb
02 - 2 small rainbow carrots, assorted 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

# Method:

01 - Using a mandoline slicer or vegetable peeler, thinly shave the fennel, carrots, golden beet, and red onion into wispy, nearly translucent ribbons.
02 - Soak the shaved vegetables in ice water for 5 to 10 minutes to crisp and curl the edges. Drain thoroughly and pat dry.
03 - In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined.
04 - Lay out the vegetable ribbons in a tight circular pattern on a large platter, allowing overlaps and extending the edges outward to create a blurred, spinning effect.
05 - Scatter dill, chervil or parsley, and microgreens over the arranged vegetables, concentrating extra herbs toward the outer edges for a delicate, wispy appearance.
06 - Drizzle the dressing evenly over the salad just before serving to maintain crispness and vibrant presentation.

# Expert Advice:

01 -
  • It looks like edible art the moment you set it on the table, and people always ask how you made it look so impressive.
  • The whole thing comes together in 25 minutes with zero cooking, so it's perfect when you want something fresh but don't want to heat up the kitchen.
  • Those wispy, curled vegetables have a delicate crunch that feels almost delicate, like you're eating something intentionally crafted rather than assembled.
02 -
  • The soaking step isn't optional—it's what transforms these from boring vegetable slices into these gorgeous curled ribbons that actually hold together and catch the light.
  • Don't soak too long or the vegetables start to lose their color and texture, so set a timer and resist the urge to let them sit longer thinking they'll get even crispier.
  • A sharp mandoline matters more than you'd think, because dull blades crush and bruise rather than slice cleanly, leaving you with a salad that looks tired before it even reaches the table.
03 -
  • Pat the soaked vegetables completely dry before arranging them, or they'll slide around and your carefully composed spiral becomes a frustrating mess.
  • Use a very light hand when drizzling the dressing so it pools slightly in the center rather than sliding off the plate or wilting the delicate herbs.
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