Spinning Top Salad Wispy Vegetables (Printable)

A fresh, vibrant salad featuring thin vegetable ribbons and fresh herbs with a light citrus dressing.

# What You'll Need:

→ 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, to taste
13 - Freshly ground black pepper, to taste

# How-To Steps:

01 - Using a mandoline or vegetable peeler, thinly shave the fennel, carrots, golden beet, and red onion into delicate, nearly translucent ribbons.
02 - Submerge the shaved vegetables in ice water for 5 to 10 minutes to enhance crispness and encourage curling of 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 in a small bowl until emulsified.
04 - On a large platter, craft a tight circular arrangement of the vegetable ribbons, allowing the edges to overlap and fan outward for a dynamic, blurred effect.
05 - Scatter dill sprigs, chervil or parsley leaves, and microgreens over the top, concentrating extra herbs near the outer edges for a wispy appearance.
06 - Just before serving, drizzle the prepared dressing evenly over the arranged vegetables and herbs.

# Expert Tips:

01 -
  • It looks like edible art but requires zero cooking skills, just a sharp mandoline and confidence.
  • The vegetables stay impossibly crisp and refreshing, making it feel lighter than it tastes.
  • Everyone will ask for the recipe when they see it, and you'll get to enjoy their amazed reactions.
02 -
  • The ice bath is non-negotiable—it's what transforms limp ribbons into vegetables that actually hold their curl and crunch.
  • If your golden beet releases any water or color, pat it completely dry before arranging, or it will weep onto your other vegetables.
03 -
  • Add a thin shaving of Parmesan or a sprinkle of toasted seeds only if your dinner guests are carnivorous or expect protein—sometimes the purity of the vegetables is the entire point.
  • If you make extra dressing, it keeps for three days and transforms roasted vegetables or grains into something special.
Go Back