From: Chef Michael Giletto, Cherry Valley Country Club, Skillman, NJ. Yield: 1 serving.
2 stems Christopher Ranch California heirloom green garlic, sliced on the bias
1 Tbsp. grapeseed oil
pinch of Maldon salt and pepper
2 oz. baby arugula
¼ red radish sliced paper thin on slicer
½ breakfast radish* julienne, fine
pinch of micro cilantro*
1 paper-thin slice lime radish*
pinch of micro chive*
2 micro flowers*
1 Roma tomato, fine dice, seeds removed
Lime Vinaigrette Dressing:
1 white bulb Christopher Ranch green garlic stem
2 Tbsp. fresh lime juice
2 Tbsp. champagne vinegar
pinch of lime zest
1 Tbsp. cilantro, leaves only
to taste, kosher salt and pepper
¼ tsp. crushed red pepper flakes
6 Tbsp. grapeseed oil
as needed, balsamic reduction
For salad: In a saute pan over low heat, heat grapeseed oil. When oil flows fast (an indication that it is hot), add green garlic stems and saute until golden brown. Remove and let cool; season with Maldon salt and pepper.
Place tossed greens in center of a long plate length-wise, and top with lime radish, diced tomato, cooked green garlic, breakfast radish and thin radish. Place flowers around salad. Drizzle balsamic reduction from one end of plate to the other lengthwise. Drizzle with lime vinaigrette. Serve.
For lime vinaigrette: Place all ingredients in a blender except oil, salt and pepper. Blend on high. Slowly drizzle grapeseed oil in to create an emulsion. Season with salt and pepper to taste.
*Specialty produce from The Chef's Garden, Huron, OH.
