Spinning Top Fresh Salad (Printable Version)

A vibrant salad of thinly shaved vegetables and fresh herbs, perfect for a light and colorful starter.

# Components:

→ Vegetables

01 - 1 medium fennel bulb
02 - 2 small rainbow carrots
03 - 1 small golden beet, peeled
04 - ½ small red onion

→ Herbs & Greens

05 - ½ cup fresh dill sprigs
06 - ½ cup fresh chervil or parsley leaves
07 - ¼ cup microgreens

→ Dressing

08 - 2 tbsp extra-virgin olive oil
09 - 1 tbsp lemon juice
10 - 1 tsp honey
11 - ½ tsp Dijon mustard
12 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Using a mandoline or vegetable peeler, thinly shave the fennel, carrots, golden beet, and red onion into 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 extra-virgin olive oil, lemon juice, honey, Dijon mustard, salt, and freshly ground black pepper until well combined.
04 - On a large platter, arrange the vegetable ribbons tightly in a circular pattern, allowing edges to overlap and extend outward for a blurred spinning effect.
05 - Scatter dill, chervil or parsley leaves, and microgreens over the top, concentrating extra herbs toward the outer edges for a wispy look.
06 - Drizzle the dressing evenly over the assembled salad immediately before serving.

# Expert Tips:

01 -
  • It tastes as stunning as it looks—that balance of crisp, delicate vegetables with a zingy dressing catches people off guard.
  • Takes just 25 minutes start to finish, which means you can make something restaurant-worthy without the stress.
  • Works as an appetizer, side dish, or even a light lunch when you add some protein on the side.
02 -
  • If you dress the salad too early, the acid wilts those delicate ribbons and you lose the crunch that makes this dish special.
  • Soaking the vegetables isn't optional—it removes the harsh edge from the raw onion and makes the carrots and beet curl naturally, which is half the visual magic right there.
03 -
  • A mandoline slicer creates perfectly uniform ribbons, but if you don't have one, a sharp vegetable peeler and a steady hand work just as well—sometimes the slight imperfections make it look more intentional.
  • Chill your plate in the freezer for a few minutes before plating; everything stays crisp longer and the cold surface enhances the fresh flavors.
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