Tundra Trek Minimalist Salad (Printable version)

A crisp, minimalist salad with pale vegetables and delicate flavors styled on a chilled stone plate.

# Ingredient list:

→ 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 and 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 platter in the freezer for 15 minutes before assembly.
02 - Whisk together olive oil, fresh lemon juice, white wine vinegar, and white pepper in a small bowl.
03 - Sparsely scatter daikon, kohlrabi, and endive leaves across the chilled stone to emulate tundra flora.
04 - Sprinkle cauliflower florets, coconut flakes, white and black sesame seeds over the vegetables in a random, windswept pattern.
05 - Lightly drizzle dressing over the arrangement and garnish with microgreens and flaky sea salt just before serving.
06 - Present immediately to highlight the cold, crisp textures.

# Expert tips:

01 -
  • It's a meditation in five minutes of plating—no cooking required, just thoughtful arrangement that feels like creating art you can eat.
  • The contrast between crisp, almost icy textures and the whisper of umami from sesame keeps your mouth interested without overwhelming it.
  • Guests always ask what it is because it looks so intentional, so composed, but the ingredients are things you might already have hiding in your crisper.
02 -
  • Don't over-slice or over-chop anything; you'll bruise the vegetables and they'll weep, dulling that clean, pale aesthetic you're after.
  • The plate temperature matters more than you'd think—a room-temperature plate will warm the vegetables within minutes and turn the whole thing soggy and sad.
03 -
  • Use a mandoline for the radish and kohlrabi so the slices are consistently thin; this uniformity is part of what makes the dish feel composed and deliberate rather than random.
  • Toast your sesame seeds fresh if you can—the difference between pre-toasted and freshly toasted is the difference between a whisper and actual flavor, and this dish deserves the better version.
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