Incorporating the greens of the veggie you’re preparing into your dish is so satisfying. Not only is it a sustainable way of cooking. It also adds a totally new dimension to the dish. This culinary creation is a simple dish paying tribute to radish. And with that I mean the entire veggie – root and greens.
Bed: Thinly slice cleaned radish. I used purple plum radish and French breakfast radish.
Dressing: Mix olive oil with apple cider vinegar, orange juice, sweet mustard and fleur de sel.
Quenelle: Finely chop organic radish greens. Form a quenelle of vegan cashew cream cheese and roll it in the chopped greens to coat it completely.
Assemble by overlapping the radish coins into a circle and drizzling them with dressing. Place the quenelle on top and decorate with a prime rose petal and radish root.