Preheat the oven to 350°F (175°C). Line a baking sheet with a silicone mat or parchment. In a small bowl, cream the softened unsalted butter with the powdered sugar until smooth. Stir in the beaten egg white until combined. Fold in the flour, finely chopped pecans, fine sea salt and sesame seeds (if using) until you have a spreadable batter.

Bake Tuile

Drop small tablespoon-sized mounds of batter spaced 2–3 inches apart on the prepared sheet. Use the back of a spoon to spread each mound into a thin ~2–3 inch round. Bake 6–9 minutes, watching carefully: edges should turn golden brown. Remove from oven.

Shape & Cool

If you want curved tuile shapes, transfer each warm tuile immediately onto an overturned bowl or a rolling pin and drape to cool and harden. If you prefer flat crisps, cool on the sheet. Transfer cooled tuiles to a wire rack. Store loosely covered to keep crisp until plating.

Yuzu Vinaigrette

In a small bowl or jar combine yuzu juice, rice wine vinegar, light soy sauce, mirin, honey, grated ginger and minced garlic. Whisk to combine.

Slowly stream in neutral oil while whisking steadily to emulsify. Stir in toasted sesame oil, then season with kosher salt and freshly ground black pepper. Taste and adjust: add a touch more honey if too tart, or more yuzu if you want brighter citrus. Refrigerate up to 2 days; bring to room temperature and shake before using.

Salad Assembly

Prepare greens and vegetables just before dressing: dry the mixed salad greens thoroughly (use a salad spinner), place in a large mixing bowl. Add the thinly sliced daikon radish, cucumber slices, half of the thinly sliced scallions, and microgreens (if using).

Add toasted chopped pecans and reserved radish matchsticks for texture and color.

Right before serving, drizzle the yuzu vinaigrette over the salad — about 2–3 tablespoons per serving (start with less and toss; add more as needed). Gently toss the greens to coat evenly. Taste and adjust seasoning with flaky sea salt and additional pepper if desired.

Plate the salad onto individual plates or a shared platter. Garnish with the remaining sliced scallions and tuck 1–2 pecan tuiles into each portion or break into shards and sprinkle over the top for crunch. Serve immediately so the tuiles remain crisp.