This salad can have the vegetables swapped in and out depending on the season, but the most important aspect is the freshness of the vegetables. If you can get them straight from your garden, a farm stand or farmer's market, that is ideal. If not, go to the grocer you trust the most and pick the best quality you can find.
1 bunch baby carrots, tops removed, washed and peeled
1 bunch baby Tokyo turnips, washed (keep tops on, they are great!)
1 European cucumber, peeled, cut in half long ways and seeds removed
¾ teaspoon sea salt
½ cup Suehiro ponzu sauce or homemade quick ponzu
1 teaspoon Wadaman organic golden sesame paste
1 ½ tablespoons Wadaman roasted organic golden sesame seeds, slightly ground
1 endive, leaves separated and washed
1 cup pea greens
Depending on the size of your veggies, you will have to adjust slightly. The idea is to make sure all the vegetables are cut into similar sizes. Generally speaking, cut the carrots in half length-wise and put into a bowl. Cut the turnips in half and put into a separate bowl. Take the two cucumber halves and cut into ½ inch thick slices and place them in their own bowl. Sprinkle a third of the salt into each of the three bowls and gently massage that salt into the veggies. Let sit for 20 minutes and repeat the massaging, this time squeezing a little harder and draining any excess liquid. Repeat this process 1 to 2 more times, making sure to drain the liquid.
In another bowl combine the ponzu and seasme paste and mix until well combined. Then mix in the sesame seeds.
Arrange the veggies on a platter and sprinkle in the endive and pea greens. Dress the salad by spooning the sesame ponzu onto the veggies. Enjoy!