Recipe Overview
Steamed Vegetable Salad is a light Tuscan-inspired plate built on clarity of flavor and careful texture. The zucchini, carrot and daikon are julienned for elegance, steamed just until tender, and finished with a citrus-horseradish dressing that brings brightness without heaviness. Baby kale gives the salad a soft green crown and a little earthy balance.
Why this salad works
The vegetables stay distinct and vibrant, with steam preserving their natural sweetness. The orange-horseradish citronette lifts the whole composition, giving it both freshness and a subtle sharp finish.
Chef style
Steam each vegetable separately to control texture and preserve color. Keep the vegetables warm and dry, never watery, so the dressing clings cleanly and the plate stays elegant.
Ingredients
- 120 g jumbo carrot, julienned
- 100 g green zucchini (green outer only), julienned
- 150 g daikon root, julienned
- 57 g baby kale
- 30 g orange-horseradish citronette
- Sea salt & freshly ground black pepper
Preparation
- Peel and julienne the carrot, daikon and the green outer part of the zucchini. Reserve the pale zucchini core for stock or another kitchen use.
- Steam each vegetable separately until just crisp-tender. Allow them to cool slightly so they stay warm but not wet.
- Toss the warm vegetables gently with the orange-horseradish citronette and season with sea salt and freshly ground black pepper.
- Dress the baby kale lightly with the same citronette. Arrange the vegetables neatly in the center of the plate and crown with the kale. Serve warm or at room temperature.
Ready for menu use and station planning
This page is structured for your Menu Builder and salad station workflow, making it easy to use as a refined vegetable starter, vegetarian lunch plate or elegant seasonal side dish.
Chef Notes
The key here is precision. Keep every cut clean and every vegetable just tender. Overcooking will dull the colors and flatten the texture. This salad should feel light, polished and alive on the plate.
Service Suggestions
- Serve as a light warm antipasto or vegetarian starter.
- Excellent alongside grilled fish or roasted poultry on a tasting menu.
- Finish with a few extra drops of citronette just before service for brightness.
| Calories | 180 kcal |
| Protein | 5 g |
| Carbohydrates | 22 g |
| Fat | 9 g |
| Fiber | 5 g |
| Cholesterol | 0 mg |
| Sodium | 240 mg |