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 earthy balance.
Why This Page Matters
Recipe 378 is now a complete Salad Station record: the same ingredient identities feed its visible recipe, Live Inventory map, Menu Builder metadata, shared ingredient engine, search profile and labor calculations.
Connected Experience
Changing servings scales both recipe quantities and the Live Inventory preview. The labor engine records serving-specific production cost, while published ingredient icons open their connected Tuscany Cuisine library or preparation references.
Ingredients
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Jumbo Carrot — 120 g · peeled and juliennedTC-VEG-CARROT-001
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Green Zucchini — 100 g · green outer only, julienned; reserve pale core for stockTC-VEG-ZUCCHINI-001
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Daikon Root — 150 g · peeled and julienneddaikon_root
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Baby Kale — 57 g · washed and driedbaby_kale
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Orange-Horseradish Citronette — 30 g · prepared orange-horseradish citronetteorange_horseradish_citronette
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Sea Salt — 1 pinch · to tasteSPICE-SALT-0001
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Freshly Ground Black Pepper — 1 pinch · freshly ground, to tasteSPICE-PEPPERCORN-BLACK
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 remain 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 and Salad Station Production
This recipe is configured for Menu Builder selection, Salad Station production, serving scaling, labor costing, Live Inventory mapping, Purchasing, shared ingredient icons and Master Search.
Chef Notes
Keep every julienne clean and uniform. Steam each vegetable separately so carrot, zucchini and daikon reach the correct texture independently. The finished vegetables should be warm and dry enough for the citronette to cling rather than pool.
Service Suggestions
- Serve as a light warm antipasto or vegetarian starter.
- Use as an elegant seasonal side beside grilled fish or roasted poultry.
- Finish with a few fresh drops of citronette immediately before service.
| Calories | 180 kcal |
| Protein | 5 g |
| Carbohydrates | 22 g |
| Fat | 9 g |
| Fiber | 5 g |
| Cholesterol | 0 mg |
| Sodium | 240 mg |