I love this simple little vegetable salad because it tastes good and is menu option suitable for vegans. The baby artichoke hearts are lightly poached then roasted in the woodfire oven. The sunchoke is peeled with a pairing knife and poached in salted water. The puree is a sunflower seed butter. The crumble is made from toasted bread, mustard seed , fennel seed, and fresh oregano. A raisen plumped in verjus adds a spike of acidity, and it is finished with a few sunflower sprouts.
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