Ingredients
Base recipe = 2 servings.
- 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 carrot, daikon and the green outer of the zucchini; reserve pale cores for stock.
- Steam each vegetable separately just to crisp‑tender; cool slightly so they stay warm and dry.
- Toss vegetables with citronette; season with salt and pepper.
- Dress baby kale lightly; plate vegetables neatly and crown with kale. Serve warm or at room temperature.
| Calories | ~180 kcal |
| Fat | ~9 g |
| Carbohydrates | ~22 g |
| Protein | ~5 g |