Spring is in the air
And with it…. a bounty of fresh vegetables, herbs and flavours.
A spring recipe by Chef Felix Zhou from Beach Bay Cafe in Vancouver, Canada to get your perky and ready for Spring Farmers Markets popping up around the country.
Spring Radish with Kalamata Olive Soil and Tarragon Oil
Kalamata Olive Soil:
Dehydrate until completely dry. With a knife, finely chop olives.
80g Ground Almonds
60g Turbinado Sugar
Preheat oven to 325°F/140℃.
Combine ground almonds and sugar and place on a baking sheet. Toast in oven until golden.
120g Tarragon Leaves
80g Flat Leaf Parsley
350g Canola Oil
In a blender, combine tarragon, parsley, and oil and blend well. Pour contents into a bowl and immerse into an ice bath to maintain vibrant colour.
French Breakfast Radish
Wash and cut radishes into uniformly shaped and sized pieces. Set aside half of the radish mix. On a flattop grill or griddle, char one half of the radish mix. In a bowl, combine the raw radishes with the charred radishes and dress with tarragon oil, lemon juice, and salt. Finish with a sprinkling of olive soil mix and an extra drizzle of tarragon oil. Garnish with fresh herbs.