The confit radish seems at odds to me, taste-wise. Can you explain to me how that fits in with all that fruity and sweetish stuff?
MongoloidMormon on
Looks great! I’d like to see the greens very lightly dressed.
fkdkshufidsgdsk on
Looks great, and sounds delicious! wonder if the dandelion would look better torn into smaller pieces though?
Just finished my first batch of lacto blueberries of the year – many vinaigrettes in my future haha
Pizza_900deg on
Great looking plate for Instagram, but looks completely unsatisfying and frustrating to eat. I might feel differently if it had a nice drizzle of a really spicy, thick Tuscan extra virgin oil drizzled over the top to provide richness and tie the elements together. Give them a common language to speak.
Bbylenx on
love that confit radish, is too cute
PermaTired_ on
Def not the sort of thing I would typically want to eat but aesthetically it’s perfect
7 Comments
The confit radish seems at odds to me, taste-wise. Can you explain to me how that fits in with all that fruity and sweetish stuff?
Looks great! I’d like to see the greens very lightly dressed.
Looks great, and sounds delicious! wonder if the dandelion would look better torn into smaller pieces though?
Just finished my first batch of lacto blueberries of the year – many vinaigrettes in my future haha
Great looking plate for Instagram, but looks completely unsatisfying and frustrating to eat. I might feel differently if it had a nice drizzle of a really spicy, thick Tuscan extra virgin oil drizzled over the top to provide richness and tie the elements together. Give them a common language to speak.
love that confit radish, is too cute
Def not the sort of thing I would typically want to eat but aesthetically it’s perfect
How’d you make the fermented bloobs?