The Tundra Trek Dish (Printable Page)

Crisp vegetables and delicate accents arranged over a chilled stone plate for a minimalist, fresh experience.

# What You 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

# Steps:

01 - Place a large, clean stone or marble serving platter in the freezer for 15 minutes to prepare for assembly.
02 - Whisk together olive oil, lemon juice, white wine vinegar, and white pepper in a small bowl until emulsified.
03 - Sparsely scatter the daikon, kohlrabi slices, and Belgian endive leaves across the chilled stone to mimic a windswept tundra landscape.
04 - Evenly sprinkle finely chopped cauliflower, unsweetened coconut flakes, and both white and black sesame seeds over the vegetable arrangement.
05 - Lightly drizzle the prepared dressing over the entire assembly.
06 - Garnish with microgreens and season with flaky sea salt just prior to serving.
07 - Present immediately to maintain the crisp, chilled textures and subtle flavor contrasts.

# Expert Advice:

01 -
  • It's a show-stopper appetizer that requires zero cooking skill, just intention and a sharp knife.
  • The cold, crisp textures wake up your palate in a way that feels almost meditative.
  • You can prep everything ahead and assemble in under five minutes, which means less stress when guests arrive.
02 -
  • Slice your vegetables thin enough that you can almost see through them—a mandoline makes this effortless, but a sharp knife works if you're patient and careful with your fingers.
  • Don't dress the whole plate in advance; the vegetables will wilt and weep. Dress it just before serving, or let each guest dress their own portion.
  • The cold stone is not optional—it's what keeps this dish from becoming just a sad pile of raw vegetables.
03 -
  • Use a mandoline if you have one—it makes slicing everything paper-thin effortless and consistent, which matters more in a minimalist dish.
  • Toast your white sesame seeds yourself; they go from bland to subtly nutty in under two minutes in a dry pan, and it makes a real difference.
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