Pointillism Dot Matrix Art (Printable Version)

Colorful vegetable purees and sauces arranged in artistic dots with fresh garnishes and vibrant contrasts.

# What You'll Need:

→ Vegetable Purees

01 - 2.8 oz beetroot, cooked and pureed
02 - 2.8 oz carrot, cooked and pureed
03 - 2.8 oz green pea, cooked and pureed
04 - 2.8 oz yellow bell pepper, roasted and pureed

→ Sauces & Creams

05 - 2.1 oz Greek yogurt
06 - 1.4 oz crème fraîche
07 - 1 tablespoon basil pesto
08 - 1 tablespoon red pepper coulis
09 - 1 tablespoon balsamic reduction

→ Garnishes & Accents

10 - 0.7 oz pickled red onions, finely diced
11 - 0.7 oz microgreens
12 - 1 tablespoon toasted black sesame seeds
13 - 1 tablespoon pomegranate seeds
14 - edible flower petals (optional)
15 - sea salt flakes, to taste
16 - freshly ground black pepper, to taste

# How to Make It:

01 - Blend each vegetable separately with a pinch of salt and a few drops of olive oil until smooth. Transfer each puree to a small piping bag or squeeze bottle.
02 - Place Greek yogurt and crème fraîche in separate piping bags. Place basil pesto, red pepper coulis, and balsamic reduction in separate squeeze bottles.
03 - Scatter dots and tiny mounds of each puree, sauce, and cream in a non-touching, varied pattern across each serving plate to create a pointillist effect.
04 - Sprinkle diced pickled red onions, microgreens, toasted black sesame seeds, pomegranate seeds, and edible flower petals over and around the dots for texture and color.
05 - Finish with sea salt flakes and freshly ground black pepper to taste. Serve immediately to retain the dish's visual appeal.

# Expert Advice:

01 -
  • It's a showstopper that looks impossible but is surprisingly manageable once you understand the technique
  • Every bite is a surprise—you never know which flavor combination you'll get, making it genuinely fun to eat
  • It's naturally vegetarian, naturally colorful, and naturally Instagram-worthy without feeling pretentious
02 -
  • Don't overcrowd the plate—negative space is as important as the dots themselves, or your masterpiece becomes muddled
  • Prepare everything in advance because once you start plating, you need both hands and undivided attention; a rushed dot matrix is a sad dot matrix
  • The temperature matters more than I expected—cold purees hold their shape better when piped, so chill everything for at least thirty minutes beforehand
03 -
  • Chill all your piping bags and squeeze bottles for thirty minutes before use; warm purees lose their shape immediately on a cold plate
  • If something goes wrong mid-plating, gently wipe the area with a barely damp cloth and start over—perfectionists will thank you for this tip
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