Winter vegetable crudite with creamy olive oil vinaigrette By Seamus Mullen
Ingredients
• 1 cup Mixed petite radishes
• 1 Savoy cabbage, outside leaves removed and set aside, the rest cut into thin wedges
• 1 head Speckled crisp leaf lettuce, leaves separated
• 1 cup Snow Peas
• 1 head root spinach, leaves left whole, stems attached
• Mixed edible flowers
• ½ cup blooming cucumbers
• ½ cup petite carrots
• ½ cup Extra Virgin Olive Oil from Spain
• 1 egg yolk
• 1 clove garlic, grated on a microplane
• 1 tsp mustard
• 1 tsp honey
• 1 TBSP White Balsamic or Champagne vinegar
• Sea salt and fresh pepper
• Flaming Shiso and Lemon balm
• 3 cups crushed ice
Preparation
1. In a mixing bowl, whisk together egg yolk, garlic, mustard, honey and half 1 tsp of olive oil. Whisk vigorously until combined, then while whisking, slowly drizzle in remaining olive oil. Add vinegar to adjust the acidity.
2. Season with salt and pepper and add in the herbs, torn in small pieces.
3. Line a large serving bowl with the large outside leaves of the Savoy cabbage, then fill with crushed ice.
4. Place a ramekin with the creamy vinaigrette in the middle and arrange the vegetables artistically around on the crushed ice. Garnish with edible flowers.
