Ingredients
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Dehydrated Vegetables
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1 bulb fennelthinly sliced
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1 red onionthinly sliced
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5 zucchini blossomsthinly sliced
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Sunchoke Dirt
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blended oil
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1 cup sunchokesdiced
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Salt
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Roasted vegetables
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1 cup squashdiced
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1 cup Brussels sproutshalved
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1 cup heirloom carrots
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1 cup corn kernels
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1 cup Romanesco florets
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blended oil
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Thousand Island Powder
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10 grams malt vinegar powder
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15 grams tomato powder
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10 grams yogurt powder
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10 grams buttermilk powder
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5 grams onion powder
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2 grams garlic powder
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2 grams dried dill
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To Assemble and Serve
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extra virgin olive oil
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1/2 cup arugula
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2 nasturtium leaves
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1/2 cup chickweed
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Lemon Juice
Directions
Dehydrated Vegetables
- Lay vegetables on dehydrator trays, and in a dehydrator set to 160°F, dry vegetables for 24 hours.
Sunchoke Dirt
- Heat oven to 300°F. In a sauté pan, heat oil on low flame and caramelize sunchokes until golden.
- Remove from heat, cool to room temperature, and purée in a food processor.
- Spread onto a half sheet and bake until dry.
- Remove from oven, cool, and then pulse in a food process to form crumbs.
- Season with salt.
Roasted Vegetables
- Heat oven to 400°F. Separately, toss each vegetable in olive oil, place on a roasting pan, and roast until tender.
- Remove from oven and cool, storing vegetables separately.
Thousand Island Powder
- In a bowl, combine all ingredients and stir until uniformly blended.
To Assemble and Serve
- Gently warm Roasted Vegetables and toss with a little olive oil.
- Dust with about 1 tablespoon Thousand Island Powder.
- Plate Roasted Vegetables on a pile and dust with Sunchoke Dirt.
- Dress the greens with olive oil and lemon juice.
- Plate the greens on top of and around the vegetables and garnish with Dehydrated Vegetables.