Health and Wellness Body Diet and Nutrition Recipes This Instagram-Worthy Salad Puts a Whole New Spin on Crudité By Sydney Mondry Sydney Mondry Sydney Mondry is a former staff writer for InStyle, where she covered diet and nutrition. InStyle's editorial guidelines Updated on November 20, 2015 @ 02:45PM Pin Share Tweet Email Photo: Nicole Franzen Foodies, take note: Michael Stillman, the restaurateur behind iconic N.Y.C. eateries like Smith & Wollensky and, more recently, Quality Meats and Quality Italian (now famous for a 14-inch pizza-shaped chicken parm), has recently opened a new joint in the West Village: Quality Eats. "I've always wanted to do an ‘enfant terrible’ version of our Quality Meats restaurant that is more casual and geared toward regular neighborhood guests,” Stillman tells InStyle. Although more relaxed, the restaurant still boasts high-quality, elevated dishes, even transforming a plate of raw vegetables into a work of art. Below, their gorgeous Crudité Salad, which is sure to stun as a side dish at next week’s Thanksgiving feast. This 4-Ingredient Thanksgiving Appetizer Will Rival the Feast Itself Crudité Salad Serves: 4 Ingredients 1 large carrot, peeled and cut into 1 ½-inch long juliennes1 small jicama, peeled and cut into 1 ½-inch juliennes4 radishes, sliced thinly on a mandolin ($40; target.com)1 Japanese cucumber, cut in half lengthwise and then sliced into 3/8-inch thick half moons2 baby Chioggia beets, washed well and sliced thinly on a mandoline1 serrano pepper, sliced thinly on a mandoline1/4 cup high quality oil-packed sundried tomatoes, cut into thin strips4 cups baby arugula, washed and dried1/4 cup chives, cut into 1-inch long batonettes1/4 cup Thai basil leaves1/4 cup dill sprigs1/4 cup Italian parlsey pluches These Popcorn Balls Are a Delicious (and Easy) Treat to Send Home with Your Thanksgiving Dinner Guests Lemon Dressing 1/2 cup lemon juice1/2 tsp salt2 tbsp light agave syrup1/2 cup extra virgin olive oil Get the Taste of Thanksgiving (Minus the Hefty Calories) in This Healthy Green Smoothie Recipe Buttermilk Dressing 1/2 cup sour cream1/2 cup mayonnaise2 garlic cloves, grated on a microplane ($15; crateandbarrel.com)1/2 cup buttermilk3 tbsp white wine vinegar1/2 tsp saltFreshly ground black pepperExtra virgin olive oilSaltFresh ground black pepper This Cozy Cocktail Tastes Like Apple Pie in a Glass Directions To make the Lemon Dressing: Whisk salt and agave into lemon juice and then slowly whisk in olive oil. To make the Buttermilk Dressing: In a bowl, whisk sour cream and mayonnaise together until smooth. Add remaining ingredients and whisk together well. Refrigerate immediately. To make the salad: 1. In a bowl, combine carrots, jicama, radishes, cucumbers, beets and serrano pepper and dress with Lemon Dressing, salt and black pepper.2. In another bowl, lightly dress arugula with olive oil, salt and black pepper. Our Favorite Fall Recipes To plate: 1. Divide arugula evenly among four plates and drizzle Buttermilk Dressing on top.2. Divide vegetables evenly among four plates and scatter on top of the arugula.3. Scatter tomatoes over the vegetables.4. Place all the herbs into the bowl that the vegetables were in and use the residual dressing to lightly coat the herbs.5. Scatter herbs on top of vegetables and serve immediately.