By Chef Jo Ann Kim
September 2021
Serves 4-5
Ingredients
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CULTURED MUSTARD SEEDS
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1/3 cup yellow mustard seed
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1/3 cup filtered water
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3 tbsp rice vinegar
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1/2 tsp probiotic powder
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1 1/2 tbsp raw honey
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pinch rock salt
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DRESSING
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1/2 lemon, juiced
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1/4 cup olive oil
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salt and pepper to taste
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SALAD
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6 romano beans, blanched and chopped
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half a head of castelfranco, chopped
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half a head of radicchio, chopped
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1/2 cup pickled cauliflower
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1/2 cup cherry tomatoes
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1/4 cup watermelon radish, sliced
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3 oz plant based ricotta
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microgreens, edible flowers to garnish
Steps
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Whisk together all mustard seed ingredients to culture.
Pour into a clean glass jar, seal with lid and set in a cool
place for 3-4 days.
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Once mustard seeds are fermented, whisk in olive oil and lemon
juice. Season to taste.
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In a large serveware, assemble all salad ingredients together,
adding ricotta last. Garnish with microgreens and flowers.
Toss with cultured mustard seed dressing just before serving.
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Enjoy!