Chef Melissa Makarenko - Resto Gare September 8, 2014
Roast Raddish and orange salad
- Whole Raddish, cleaned and quartered
- Orange segments
- Chèvre
- Mâché or other micro greens
- Olive oil for garnish
- Buttermilk green goddess dressing
- Mayo 1/4 cup
- Buttermilk 1 1/3 cup
- Chives chopped or green onions 1 cup
- Parsley, coarse chopped 1 cup
- 4tbsp tarragon chopped
- 8 whole anchovies
- 4 whole garlic cloves
- Salt and pepper
1) In a food processor purre all ingredients until smooth, season to taste
2) Roast the cut Raddish in a pan with butter until slightly translucent but tender.
3) Plate