The Spinning Top Salad (Printable Version)

Thinly shaved vegetables and herbs arranged in a delicate spinning pattern with a light dressing.

# What You’ll Need:

→ Vegetables

01 - 1 medium fennel bulb
02 - 2 small rainbow carrots (varied 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

# Step-by-Step Guide:

01 - Use a mandoline or vegetable peeler to thinly slice 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 crisp and curl the edges, then drain thoroughly and pat dry.
03 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and freshly ground pepper until well combined.
04 - Arrange the vegetable ribbons in a tight circular pattern on a large serving platter, overlapping the edges to create a blurred, spinning effect.
05 - Scatter dill, chervil or parsley leaves, and microgreens over the top, concentrating extra herbs near the outer edges for a wispy appearance.
06 - Drizzle the dressing evenly over the arranged vegetables just before serving to maintain crispness and visual appeal.

# Additional Tips::

01 -
  • It looks like restaurant-quality plating but takes just 25 minutes from start to table.
  • Every vegetable stays crisp and bright because there's zero cooking involved, just pure, fresh flavor.
  • The circular arrangement is genuinely forgiving once you get the first few ribbons down and find your rhythm.
02 -
  • If you don't soak the vegetables in ice water, they stay flat and lifeless, but those five minutes transform them into naturally curled ribbons that create depth all on their own.
  • Pat the vegetables completely dry before arranging, because any lingering water dilutes the dressing and makes everything slide around when you're trying to build your pattern.
03 -
  • Chill your plate in the freezer for five minutes before plating so the vegetables stay cold and crisp longer throughout the meal.
  • Use a very sharp knife or your best mandoline because dull blades crush the delicate vegetables and release their juice, making everything weep and collapse.
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