The Tundra Trek Salad (Printable)

Crisp pale vegetables and toasted seeds arranged over a chilled plate for a refreshing starter.

# 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 & 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 serving platter in the freezer for 15 minutes prior to assembly.
02 - Combine olive oil, lemon juice, white wine vinegar, and white pepper in a small bowl and whisk until emulsified.
03 - Sparse ly arrange the daikon, kohlrabi, and Belgian endive leaves across the chilled stone platter, emulating scattered tundra flora.
04 - Sprinkle cauliflower florets, coconut flakes, white sesame seeds, and black sesame seeds over the vegetables in a random, windswept pattern.
05 - Lightly drizzle the prepared dressing evenly over the vegetable and garnish arrangement.
06 - Top with microgreens and a pinch of flaky sea salt just before serving.
07 - Present the dish cold to highlight its crisp textures and subtle flavors.

# Expert Advice:

01 -
  • It takes 25 minutes and requires zero cooking, so you can pull it together when your kitchen feels like chaos.
  • The cold stone plate trick transforms something simple into an experience that guests actually pause and notice.
  • Every vegetable stays snappy and alive; there's no sad, wilted feeling here.
02 -
  • The cold stone is essential, not decorative—it keeps your vegetables crisp and transforms the eating experience from casual to ceremonial.
  • Assemble this dish no more than 5 minutes before serving; if the vegetables sit dressed for longer, they'll begin to surrender their crunch, and you'll lose the whole magic.
03 -
  • If your stone isn't freezing cold, the whole experience falls apart; some cooks use a chilled ceramic plate instead, which works beautifully and is less precious than actual marble.
  • For protein without breaking vegetarian status, scatter a handful of toasted hazelnuts or pine nuts, or drizzle with a tiny amount of walnut oil for invisible richness.
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