Tundra Trek Artistic Salad (Print Version)

A minimalist chilled dish with crisp vegetables and subtle accents served over a stone platter.

# What You'll Need:

→ Vegetables

01 - 1 small daikon radish, peeled and thinly sliced
02 - 1 small kohlrabi, peeled and thinly sliced
03 - 1 Belgian endive, leaves separated
04 - ½ cup cauliflower florets, very finely chopped

→ Garnish & Accents

05 - ¼ cup unsweetened coconut flakes
06 - 2 tablespoons white sesame seeds, lightly toasted
07 - 1 tablespoon black sesame seeds
08 - ¼ cup microgreens (pea shoots or radish sprouts)
09 - Flaky sea salt, to taste

→ Dressing

10 - 2 tablespoons extra-virgin olive oil
11 - 1 tablespoon fresh lemon juice
12 - ½ teaspoon white pepper
13 - 1 teaspoon white wine vinegar

# How to Make It:

01 - Place a large, clean stone or marble serving platter in the freezer for 15 minutes prior to assembly.
02 - Whisk together olive oil, lemon juice, white wine vinegar, and white pepper in a small bowl until combined.
03 - Sparsely spread daikon, kohlrabi, and endive leaves across the chilled platter, creating a scattered tundra-like pattern.
04 - Scatter cauliflower florets, coconut flakes, and toasted sesame seeds evenly over the vegetables in a windswept manner.
05 - Lightly drizzle the prepared dressing over the assembled ingredients.
06 - Top with microgreens and sprinkle flaky sea salt just before serving. Serve immediately to enjoy crisp textures.

# Expert Advice:

01 -
  • It feels like edible art but comes together in 25 minutes with zero cooking stress.
  • The contrast of crisp, cold textures and subtle flavors is genuinely addictive and unexpectedly satisfying.
  • It works beautifully as a palate cleanser or conversation-starting first course that surprises everyone.
02 -
  • Slice your vegetables consistently thin or the composition falls apart visually and texturally—invest in a mandoline if you don't have one, or practice your knife skills carefully.
  • Assemble this dish no more than 10 minutes before serving, or the vegetables will start to weep moisture and lose their crispness, which defeats the entire purpose.
  • The cold plate is non-negotiable; it's what makes this dish work as a sensory experience, not just a collection of raw vegetables.
03 -
  • Toast your white sesame seeds in a dry pan for just 30 seconds—you'll smell the moment they're ready, and that warmth brings out their hidden sweetness against the cold vegetables.
  • If your vegetables start to lose crispness as you slice, keep them in ice water until you're ready to assemble, but dry them thoroughly before plating or the cold water will dilute your beautiful dressing.
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