Explore Radish Salad, Radish Sprouts, and more!

6a00d83451d48a69e2017d40f701a6970c-pi 900×1,200 pixels

Noshtopia: The Beauty of Three Watermelon Radish Salads: Carpaccio, Heirloom, and Arugula With Avocado

Juste quelques fleurs et quelques radis, et c’est parti:

L'art dans vos assiettes : Venez dresser vos assiettes comme un chef !

Gelatin with water, thinly slice radishes. Thank you for the idea. It's now on my list!

Cooking with Wylie Dufresne at Harvard (sheet of radish: gelatin, water, thinly sliced radish)

3,169 Likes, 22 Comments - Foodstarz (@foodstarz_official) on Instagram: “Foodstar Gayle van Wely Quan (@gayleq) shared a new image via Foodstarz PLUS /// Salmon Crudo,…”

Salmon crudo lemon chive chilli EVOO on pressed persian cucumber ribbons with roasted crispy salmon skin crackling, pickled purple radish, purple radish microgreens, nasturtium and dulse flake creme

"Grilled Cheese" Salad, Savory Meyer Lemon Whipped Cream, Edible Flowers #GrilledCheese #ComfortFoodFeast #HalloumiCheese

"Grilled Cheese" Salad, Savory Meyer Lemon Whipped Cream, Edible Flowers Oh my gosh this looks delish!

chefcicioni-Instagram

Poésie à croquer sur Instagram

Restaurants & Bars Gallery - 5 Star Hotel Paris | Le Bristol

LEMON FROM MENTO, frosted with limoncello, with pear and preserved lemon. Epicure, Le Bristol Paris via

Yukawatan - Noriyuki Hamada © Richard Haughton

Peach dessert by chef Noriyuki Hamada of Bleston Court Yukawatan from Japan © Richard Haughton

2fd328fb2b85bc4b6c25e7f59fce77a2.jpg 750×960 ピクセル

2fd328fb2b85bc4b6c25e7f59fce77a2.jpg 750×960 ピクセル

waldorf-salad #plating:      Granny Smith (green) apples, thinly sliced     1 stalk celery, thinly sliced     1 cup (100g) walnuts, chopped     2 cups watercress sprigs  blue cheese dressing      ¼ cup (75g) whole-egg mayonnaise     2 teaspoons lemon juice     2 tablespoons water     sea salt and cracked black pepper     100g soft blue cheese, chopped

Love the presentation! This specific version is not vegan but the cheese and dairy based sauces can easily be adapted to a non-animal based version.

Spring salad created by CIC grad Chef Jamie Simpson at the Culinary Vegetable Institute.

Spring salad created by CIC grad Chef Jamie Simpson at the Culinary Vegetable Institute.

Pinterest
Search