White Crane Spring Ranch Green Salad
radish variations, lemon cucumber, farro, radish vinaigrette


Serves 6
Ingredients

  • 24 Ounces Herb Spring Mix
  • 2 Watermelon Radishes
  • 4 Black Radishes
  • 12 French Breakfast Radish
  • 1 C Crisp Farro
  • 12 Lemon Cucumbers
  • 1 C Radish Vinaigrette
  • 2 Tb Olive Oil
  • Kosher Salt And Black Pepper To Taste


Method:

Using a mandolin, slice all 3 types of radishes paper thin. Place the radish slices in a bowl of ice water. Using the mandolin, slice the lemon cucumbers paper thin. Over lapping the cucumber, line half each of your salad plates with the sliced lemon cucumbers. Add the mixed greens to a medium mixing bowl. Lightly dress the greens with radish vinaigrette and season with salt and pepper. Remove the radish from the ice water pat dry with paper towels. Add the radish to a small mixing bowl and season with olive oil, salt, and black pepper. Place a base of mixed greens in the middle of your salad plate. Place some radish slices on top of the greens. Sprinkle some crisp farro on top of the radish. Repeat this step on more time. Lightly drizzle radish vinaigrette around the plate.

 


Crisp Farro
Ingredients:

  • 1 ½ C Farro
  • 4 C Vegetable Stock
  • 1 TSP Kosher Salt
  • 1 TB Unsalted Butter
  • 1 Gallon Canola Oil

Place the farro, vegetable stock, salt, and butter into a medium pot and bring it to a boil. Turn the heat to low and cover. Cook for 25 minutes. Using a fork, fluff the farro and spread it evenly on a cookie sheet. Set aside to cool.

In a medium pot, bring the canola oil to 375? degrees. When the farro is cool, fry it crisp in the canola oil. Place the crisp farro on to a paper towel lined cookie sheet.

 

Radish Vinaigrette

  • 3 Oz Pickled Ginger
  • 4 Tb Pickled Ginger Juice
  • 2 Tb Medium Brown Miso Paste
  • 2 Tb Fresh Ground White Radish
  • ¼ C Red Wine Vinegar
  • 1 Tb Sherry Vinegar
  • ½ C Soy Sauce
  • ¾ C Olive Oil

Using a high speed blender, puree the pickled ginger, ginger juice, miso paste, ground radish, red wine vinegar, sherry vinegar, and soy sauce until smooth. With the blender running on high, slowly add the olive oil a tablespoon at a time.