Tundra Trek vegetable art (Print Version)

Minimalist cold dish featuring crisp vegetables and delicate flavors on a chilled stone plate.

# 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 (such as 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

# Directions:

01 - Place a large, clean stone or marble serving platter into 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 combined.
03 - Sparse daikon, kohlrabi, and endive leaves across the chilled stone, recreating the scattered pattern reminiscent of tundra flora.
04 - Scatter finely chopped cauliflower florets, unsweetened coconut flakes, white and black sesame seeds randomly over the arranged vegetables to evoke a windswept effect.
05 - Lightly drizzle the prepared dressing over the entire arrangement to enhance subtle flavors.
06 - Top with microgreens and a pinch of flaky sea salt just before serving; present immediately to preserve textures and temperature.

# Expert Advice:

01 -
  • It comes together in 25 minutes, which means you can serve something genuinely special without spending your afternoon in the kitchen.
  • Every bite delivers a different texture—crisp, creamy, nutty, bright—because nothing here is meant to blend together.
  • The cold stone plate does half the work for you, keeping everything icy and fresh while looking like edible art.
02 -
  • The temperature of the plate matters as much as the ingredients—if it's not cold, the whole dish loses its personality and starts feeling like a salad instead of an experience.
  • Slice everything just before assembly; these vegetables oxidize quickly and will turn beige if they sit around.
  • Don't dress the whole plate at once; add dressing in small drizzles so you maintain that stark, barely-dressed aesthetic.
03 -
  • If you don't have a stone or marble platter, a chilled ceramic plate or even a metal tray works—the point is coldness and a neutral backdrop for your pale vegetables.
  • Toast your own sesame seeds if you can; they're never quite as vibrant from the jar as they are fresh-toasted in a dry pan for two minutes.
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