Following his advice, I've started shopping pretty much exclusively for flavor when I'm at the farmer's market. I used to go with a (relatively flexible) grocery list, but I was never able to follow it because I'd fall in love at every booth and just end up hauling home whatever looked best. I find that the best dishes come from having to work with what you've got, and when you've successfully shopped for flavor, you don't really need to do much to your ingredients. That's how this salad was born— from a big haul of delicious ingredients that I didn't buy with any dish in mind.
Ingredients (makes 2 servings)
*Note- I don't suggest beet, radish or apple types because you should buy whatever looks and tastes best
1 medium beet
2 medium radishes
1/2 an apple
1/4 cup grapeseed oil
3 tbsp chopped green garlic (or other herb)
Sorrel leaves for garnish
Tomato seeds (optional)
Sprinkle of Maldon salt
Step 1. Wash your ingredients very well. You don't need to peel anything, but I suggest scrubbing them well with a brush.
Step 2. Slice the beets and radishes very thin by cutting off the ends and using a mandolin or a super sharp knife. You'll want the skin of the roots to maintain a ring around each slice.
Step 3. Slice the apple very thin. I cut mine in half lengthwise, then set it flat on the cutting board and cut thin slices starting at the sides. You'll meet the core of the apple in the middle- don't use pieces with core bits on them.
Step 4. Blend the green garlic and oil together in a mini food processor or blender. Season with salt and pepper if you'd like. You can make larger quantities just to get the blender working, and add some of your favorite vinegar to the leftover oil for a delicious salad dressing.
Step 5. Lay your thin slices onto a plate and place some tomato seeds and sorrel leaves on the salad. Drizzle the oil on top and sprinkle with salt.