Since I just taught a six hour food photography class this weekend, we ended up with a lot of fresh leftover ingredients that needed to be used. For the past few days, there has been some amazingly warm weather for February in upstate New York, and I've taken full advantage of it by walking a great deal outside. I was totally inspired to make this dish by the gorgeous radishes and the feeling of spring being just around the corner. (Although we'll probably get snow in the next day or two.)
- purple carrot // any color carrot will do!
- cucumber // zucchini would also be nice
- tomato // you can sub in fresh berries here
- microgreens // use any type of green or sprout
- watermelon radish // all types of radish would work - black radish is also super beautiful
- chickpeas // white beans or tofu feta might be nice too
- black sesame seeds // or toasted sunflower seeds or white sesame seeds
- freshly ground salt & pepper
- add on any other crisp veggie or fruit that you like - I could've added one of those pears to this as well and it would've been good!
- Use a julienne peeler to peel your carrot & cucumber.
- Use a mandolin to thinly slice the radish.
- Halve or quarter your tomatoes.
- Drain and rinse the chickpeas.
- Plate everything and add on the greens, seeds, and salt and pepper. Add on any dressing that you like - we suggest the creamy dressing from the sesame salad in our 20th issue.