Citrus Ember Glass Salad
A light fusion salad that blends Nordic freshness with Japanese and Middle Eastern influences. Crisp fennel, chilled rice noodles, smoked citrus, mint oil, and frozen pomegranate pearls create a refreshing contrast of temperature, texture, and aroma.
🛒Ingredients
- 1120g thin rice noodles
- 21 small fennel bulb, shaved into thin ribbons
- 31 Persian cucumber, sliced into curls
- 41 orange
- 51 grapefruit
- 680g pomegranate seeds
- 72 tbsp fresh mint leaves
- 81 tbsp black sesame seeds
- 91 tsp smoked sea salt
- 102 tbsp olive oil
- 111 tsp rice vinegar
- 121 tsp honey
- 131 tsp white miso paste
- 141 tbsp crushed pistachios
- 15Micro herbs and edible flowers for garnish
- 16Ice cubes for chilling
👨🍳Instructions
Cook the rice noodles for 3 minutes until just tender, then immediately transfer them into ice water to chill completely. Drain thoroughly and lightly coat with a few drops of olive oil.
💡Tip: Do not overcook the noodles or the salad will lose its light texture.
Slice the orange and grapefruit into thin rounds, then lightly char a few slices in a dry pan for about 20 seconds per side to create smoky citrus notes.
💡Tip: Only char a few slices to keep the salad fresh while adding complexity.
Whisk together olive oil, rice vinegar, honey, white miso paste, and finely chopped mint leaves until smooth and aromatic.
💡Tip: Use fresh mint only at the end to preserve the bright aroma.
Combine the chilled noodles with fennel ribbons, cucumber curls, pomegranate seeds, and most of the dressing. Toss gently so the vegetables remain crisp and airy.
💡Tip: Avoid compressing the salad while mixing to keep the structure delicate.
Plate the salad on chilled glass plates and top with charred citrus slices, black sesame, pistachios, edible flowers, and micro herbs before serving immediately.
💡Tip: Serve immediately while the noodles are still cold and glossy.
📊Nutritional Information
Approximately 320 calories per serving
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