The Tundra Trek Salad (Printable Version)

Crisp daikon, kohlrabi, and microgreens artfully arranged with subtle citrus dressing.

# 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

# Step-by-Step Guide:

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 blended.
03 - Sparsely distribute the daikon, kohlrabi, and endive leaves across the chilled stone, emulating the scattered tundra flora.
04 - Scatter the finely chopped cauliflower florets, coconut flakes, and both white and black sesame seeds randomly over the vegetables.
05 - Lightly drizzle the prepared dressing over the assembled arrangement.
06 - Top with microgreens and a pinch of flaky sea salt just before serving; serve immediately to highlight the crisp, chilled textures.

# Additional Tips::

01 -
  • It looks like edible art but takes just 25 minutes, making you feel like a culinary genius without the stress.
  • The cold, crisp textures wake up your mouth in a way cooked food simply can't.
  • It's naturally vegetarian and gluten-free, so you're never apologizing for what's on the plate.
02 -
  • The stone or plate must actually be cold, not just room temperature—this is where the whole dish gets its personality and bite.
  • Don't dress this in advance; the vegetables will wilt and weep if you do, turning soft and sad instead of crisp and alive.
03 -
  • Toast your sesame seeds in a dry pan for three minutes and you'll taste the difference immediately—it's the difference between a good dish and one people remember.
  • If your vegetables aren't as crisp as you'd like, give them an ice bath for five minutes after slicing; they'll snap back to life.
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