Baby Kale, Black Radish, Nasturtium Flowers, Saffron Crocus Flowers, Cranberry Mustardo
I love incorporating edible flowers into my dishes. It's a great way to make a plate more visibly appealing with a big splash of vivid color. But I always make sure that it makes sense before I put them on the plate. Flowers have unique flavors that must be utilized just like any other food. A flower could make a dish look really nice but if it doesn't add anything to the dish, or if it's flavor is overwhelmed by the other components than there is no point in having put it there in the first place. I think a lot of us have experienced this in some restaurants that are trying to hard, usually with a whole violet blossom thrown awkwardly on the side of the plate.
This is a very simple and straightforward salad showcasing some beautifully tender baby kale. All types of kale can be eaten raw but the adult varieties are usually better after having some heat put to them to break them down a bit. Baby kale is better suited, in my opinion, when eaten raw. It isn't as tough and fibrous as full-grown kale.
The only thing that isn't completely raw on this plate is the cranberry mustardo. The black radish was sliced thinly and the kale and flowers were just arranged nicely on the plate. I made the mustardo by cooking organic cranberries in cane vinegar, bourbon, sugar, salt, onion and garlic. After the berries burst open and softened I blended everything together, strained and the chilled it. I used the mustard in lieu of a vinaigrette. It added a sweet and acidic counterpoint to the bitter radish and nasturtium flowers.
Product:
Organic Black Radish - Culton Organics
Organic Saffron Crocus - Culton Organics
Organic Baby Kale - Weaver's Way
Organic Nasturtium Flowers - My Garden
This is a very simple and straightforward salad showcasing some beautifully tender baby kale. All types of kale can be eaten raw but the adult varieties are usually better after having some heat put to them to break them down a bit. Baby kale is better suited, in my opinion, when eaten raw. It isn't as tough and fibrous as full-grown kale.
The only thing that isn't completely raw on this plate is the cranberry mustardo. The black radish was sliced thinly and the kale and flowers were just arranged nicely on the plate. I made the mustardo by cooking organic cranberries in cane vinegar, bourbon, sugar, salt, onion and garlic. After the berries burst open and softened I blended everything together, strained and the chilled it. I used the mustard in lieu of a vinaigrette. It added a sweet and acidic counterpoint to the bitter radish and nasturtium flowers.
Product:
Organic Black Radish - Culton Organics
Organic Saffron Crocus - Culton Organics
Organic Baby Kale - Weaver's Way
Organic Nasturtium Flowers - My Garden