A chilled, artistic salad featuring daikon, kohlrabi, and cauliflower with toasted sesame accents.
# Components:
→ 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 (e.g., 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
# Method:
01 - Place a large, clean stone or marble serving platter in the freezer for 15 minutes before assembly.
02 - Whisk together olive oil, lemon juice, white wine vinegar, and white pepper in a small bowl.
03 - Sparsely arrange daikon slices, kohlrabi slices, and endive leaves across the chilled stone platter to mimic scattered tundra flora.
04 - Sprinkle finely chopped cauliflower florets, coconut flakes, and both white and black sesame seeds over the vegetables in a random, windswept manner.
05 - Lightly drizzle the prepared dressing over the entire arrangement.
06 - Top with microgreens and a pinch of flaky sea salt just before serving. Serve immediately to retain crisp textures.
