THE GARDEN SYMPHONY: A MICHELIN-STAR MINIMALIST SALAD

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INGREDIENTS:

• VEGETABLE BASE: 1 LARGE HEIRLOOM CARROT, 1 PERSIAN CUCUMBER, 3 BABY RADISHES, A HANDFUL OF PEA SHOOTS.

• AVOCADO SILK: 1 RIPE AVOCADO, JUICE OF 1/2 LIME, A PINCH OF SEA SALT, 1 TBSP COLD WATER.

• HERB OIL: 50ML EXTRA VIRGIN OLIVE OIL, A FEW LEAVES OF FRESH BASIL AND PARSLEY.

• CRUNCH: 1 MULTI-SEED CRACKER OR A HANDFUL OF TOASTED BUCKWHEAT.

• GARNISH: EDIBLE PANSY FLOWERS AND MICRO-GREENS.

PREPARATION STEPS:

• THE VEGETABLE RIBBONS: USE A PEELER TO CREATE LONG, THIN RIBBONS FROM THE CARROT AND CUCUMBER. ROLL THEM GENTLY TO CREATE THE VERTICAL STRUCTURE ON THE PLATE.

• THE AVOCADO SILK: BLEND THE AVOCADO, LIME JUICE, SALT, AND WATER UNTIL COMPLETELY SMOOTH. PASS IT THROUGH A FINE SIEVE FOR A TRULY "MICHELIN" VELVETY TEXTURE.

• THE HERB OIL: BLANCH THE HERBS IN BOILING WATER FOR 10 SECONDS, SHOCK THEM IN ICE WATER, THEN BLEND WITH THE OLIVE OIL AND STRAIN THROUGH A COFFEE FILTER.

• THE PLATING: DOT THE AVOCADO SILK AND HERB OIL AROUND THE PLATE. ARRANGE THE VEGETABLE ROLLS IN THE CENTER, ADD THE RADISH SLICES, AND LEAN THE SEED CRACKER AGAINST THE SIDE. TOP WITH MICRO-GREENS AND FLOWERS.