# List of ingredients:
→ 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 tbsp white sesame seeds, lightly toasted
07 - 1 tbsp black sesame seeds
08 - ¼ cup microgreens (such as pea shoots or radish sprouts)
09 - Flaky sea salt, to taste
→ Dressing
10 - 2 tbsp extra-virgin olive oil
11 - 1 tbsp fresh lemon juice
12 - ½ tsp white pepper
13 - 1 tsp white wine vinegar
# How to make it:
01 - Place a large, clean stone or marble serving platter in 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 emulsified.
03 - Sparsely scatter the daikon slices, kohlrabi slices, and endive leaves evenly across the chilled stone, emulating the scattered tundra flora.
04 - Sprinkle the finely chopped cauliflower florets, coconut flakes, and both white and black sesame seeds over the vegetables in a random, windswept pattern.
05 - Lightly drizzle the prepared dressing over the assembled vegetables and garnish.
06 - Top with microgreens and a pinch of flaky sea salt just before serving; serve immediately to preserve the cold, crisp textures.
