I had a bit of variegated miner’s lettuce growing in my garden so made a salad out of them with shaved apple tossed in lemon juice, fried sunchoke slices, shallots pickled with a bit of hibiscus, and a lemon cream dressing with tarragon oil. Made it with or without marigold petals, which have a slight peppery, citrusy, and faint anise flavor.
_artbabe95 on
Absolutely gorgeous!! I think the marigold petals add something really special to the color balance that’s missing without them.
mattofails on
Looks gorgeous and sounds delicious
oldjude on
One of the most beautiful plates I’ve ever seen!
Lulus_Wayyy on
Wow this is so gorgeous and I bet it’s to fresh and tasty and crisp! Out of curiosity, how long does it take you to plate this as one person?
RedneckDame on
Stunning execution especially the colors of the plate. It shows off the ingredients so well. Lovely chef! I’m ready to partake. Next course please!
Frosty_Employment329 on
Stunning!
I love the pop the marigold petal brings to the dish.
They certainly
Belong here:).
ArbitraryMeritocracy on
Needs more greens, for me personally.
pm_me_ur_foodpicz on
THIS is what I come here for. Absolutely stunning, chef.
Mission-Trick5838 on
Finally a dish that doesn’t look terrible on here.
Looks great op, I’d love to order this
Express_Draw_2517 on
That’s absolutely beautiful. I’ll be printing this and putting it in my inspo book if that’s ok?
EternityLeave on
I would like to applaud you for being honest about the miner’s lettuce. Every menu I’ve seen in the last few years has switched to “claytonia”. Which is less pedestrian, but feels like they’re trying to trick the customer imo. Being upfront about using wild weeds lets us enjoy them being elevated to this level.
No-Salad-4276 on
One of the most beautiful platings I have ever seen! This is the definition of eating with your eyes.
13 Comments
I had a bit of variegated miner’s lettuce growing in my garden so made a salad out of them with shaved apple tossed in lemon juice, fried sunchoke slices, shallots pickled with a bit of hibiscus, and a lemon cream dressing with tarragon oil. Made it with or without marigold petals, which have a slight peppery, citrusy, and faint anise flavor.
Absolutely gorgeous!! I think the marigold petals add something really special to the color balance that’s missing without them.
Looks gorgeous and sounds delicious
One of the most beautiful plates I’ve ever seen!
Wow this is so gorgeous and I bet it’s to fresh and tasty and crisp! Out of curiosity, how long does it take you to plate this as one person?
Stunning execution especially the colors of the plate. It shows off the ingredients so well. Lovely chef! I’m ready to partake. Next course please!
Stunning!
I love the pop the marigold petal brings to the dish.
They certainly
Belong here:).
Needs more greens, for me personally.
THIS is what I come here for. Absolutely stunning, chef.
Finally a dish that doesn’t look terrible on here.
Looks great op, I’d love to order this
That’s absolutely beautiful. I’ll be printing this and putting it in my inspo book if that’s ok?
I would like to applaud you for being honest about the miner’s lettuce. Every menu I’ve seen in the last few years has switched to “claytonia”. Which is less pedestrian, but feels like they’re trying to trick the customer imo. Being upfront about using wild weeds lets us enjoy them being elevated to this level.
One of the most beautiful platings I have ever seen! This is the definition of eating with your eyes.