Tundra Trek vegetable salad (Printable Version)

Crisp vegetables, toasted seeds, and microgreens arranged on a chilled stone plate, inspired by arctic beauty.

# 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

# Steps:

01 - Place a large, clean stone or marble 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.
03 - Arrange daikon radish, kohlrabi, and endive leaves sparsely across the chilled platter, mimicking scattered tundra flora.
04 - Sprinkle cauliflower florets, coconut flakes, white and black sesame seeds evenly over the vegetables in a random pattern.
05 - Drizzle the prepared dressing lightly over the assembled ingredients.
06 - Garnish with microgreens and a pinch of flaky sea salt just before serving. Serve immediately to highlight the crisp textures.

# Expert Insights:

01 -
  • It's a showstopper that takes less than half an hour, making you look far more composed than you actually are.
  • The contrast of textures and that surprising pop of toasted sesame makes every bite feel intentional and thoughtful.
  • Gluten-free and naturally vegetarian, it works for nearly every dietary preference without feeling like a compromise.
02 -
  • The cold plate is non-negotiable; serve this at room temperature and it becomes a salad instead of an experience, losing the textural contrast that makes it special.
  • Slice your vegetables as thin as you can manage without shredding them—a mandoline is worth pulling out for this, or ask the fishmonger to use their slicer if you don't have one.
03 -
  • If your stone or marble platter is porous, rinse and dry it thoroughly before chilling, as water spots will ruin the aesthetics when it comes out of the freezer.
  • Toast your sesame seeds yourself just before assembly; the difference between day-old toasted and freshly toasted is the difference between background and star ingredient.
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