Radial Symmetry Sunburst Salad (Printable Version)

Thinly sliced vegetables arranged symmetrically with crumbled goat cheese and a lemon-honey drizzle.

# Ingredient List:

→ Vegetables

01 - 1 medium golden beet, peeled and thinly sliced
02 - 1 medium red beet, peeled and thinly sliced
03 - 1 small zucchini, thinly sliced
04 - 1 small yellow squash, thinly sliced
05 - 1 medium watermelon radish, thinly sliced
06 - 1 large carrot, peeled and thinly sliced

→ Cheese

07 - 3.5 oz goat cheese, crumbled
08 - 2 tbsp crème fraîche

→ Dressing

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

→ Garnish

13 - 2 tbsp fresh chives, finely chopped
14 - 1 tbsp toasted sesame seeds
15 - Edible flowers (optional)

# Directions:

01 - Using a sharp knife or mandoline, slice all vegetables as thinly as possible.
02 - Place a small bowl or ramekin in the center of a large round platter to define the focal point.
03 - Fan sliced vegetables outward from the central point in concentric, symmetrical circles, alternating colors and shapes with slight overlap to create a sunburst pattern.
04 - Remove the central bowl and fill the space with goat cheese crumbled and combined with crème fraîche.
05 - Whisk together olive oil, lemon juice, honey, salt, and pepper in a small bowl, then drizzle evenly over the arranged vegetables.
06 - Sprinkle fresh chives, toasted sesame seeds, and optionally edible flowers over the presentation.
07 - Offer immediately as an elegant appetizer or salad.

# Expert Tips:

01 -
  • It's the kind of dish that makes people gasp when you set it down, then immediately reach for their cameras because it's too gorgeous not to share
  • Absolutely no cooking required means you can prepare it even on your busiest days while still impressing everyone at the table
  • Every bite combines cool, crisp vegetables with creamy goat cheese and a bright lemon dressing that tastes as good as it looks
  • It's naturally vegetarian and gluten-free, so you're not boxing anyone out of enjoying it
02 -
  • A mandoline changes everything about this recipe. If you don't have one, a very sharp knife works, but those thin, even slices from a mandoline make the difference between a nice salad and something that looks like it came from a restaurant kitchen
  • Dry your sliced vegetables on paper towels after cutting them. Any excess moisture will dilute your dressing and soften the vegetables before anyone takes a bite
  • The goat cheese in the center is your time clock. Once it's been sitting out for more than an hour, it starts to separate. This is still delicious, but if you're making this ahead for a specific event, slice and arrange your vegetables first, then add the cheese and final garnishes no more than thirty minutes before serving
03 -
  • Use a mandoline slicer with a guard—these vegetables are beautiful, but your fingertips are more important. Once you develop the habit of using the guard, it becomes automatic, and you'll slice faster and safer than any knife work
  • Taste your dressing on a raw vegetable before you pour it on the whole salad. It should taste bright enough to make your mouth water, with no dull notes. If it's flat, add more lemon juice or honey until it sings
Go Back