Vibrant circular salad featuring shaved fennel, carrots, beets, fresh herbs, and a zesty citrus dressing.
# 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 slicer or vegetable peeler, shave the fennel, carrots, golden beet, and red onion into thin, translucent ribbons.
02 - Soak the shaved vegetables in ice water for 5 to 10 minutes to encourage crispness and curling, then drain and pat dry thoroughly.
03 - Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and freshly ground pepper in a small bowl until emulsified.
04 - On a large platter, layer the vegetable ribbons in a tight circular formation, allowing edges to overlap and extend outward to create a blurred, dynamic effect.
05 - Scatter dill, chervil or parsley leaves, and microgreens evenly over the arranged vegetables, concentrating extra herbs toward the outer edges for a wispy appearance.
06 - Drizzle the prepared dressing over the salad just before serving to maintain crispness and freshness.
