Baby Kale, Black Radish, Nasturtium Flowers, Saffron Crocus Flowers, Cranberry Mustardo
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.
Organic Black Radish - Culton Organics
Organic Saffron Crocus - Culton Organics
Organic Baby Kale - Weaver's Way
Organic Nasturtium Flowers - My Garden