“Pastiche” Salad of Shaved Winter Vegetables, Roots, Stems, and Foraged Greens
For the Pickled Vegetables:
A day in advance, combine the vinegar, water, and sugar in a saucepan over medium-high heat and cook until the sugar is completely dissolved. Pour the liquid over the cauliflower, cauliflower stem, roots, stems, and leaves until they are completely submerged. Pickle overnight.
For the Garlic Crumble:
Preheat the oven to 200ºF. Combine the biscuits, almond flour, milk powder, and brown butter in a food processor and pulse 3 or 4 times. Transfer the mixture to a tray and toast in the oven until the crumble has completely dried out.
For the Cilantro Pistou:
Blend the cilantro, dashi, and xanthan gum in a food processor until smooth. Emulsify with olive oil, and season with salt, pepper, and vinegar. Pass the mixture through a chinois.
For the Ham Foam:
Submerge the cured meat in the water and bring to a boil over high heat. Turn the heat down and simmer for 20 minutes. Cool the liquid completely then strain through a chinois. Reheat the stock and add the granulated lecithin. Emulsify the mixture with a hand blender and pass through a chinois. When ready to serve, buzz with a stick blender until a froth forms.
For the “Pastiche” Salad:
Put the celery, carrots, beets, radishes, and turnips into a mixing bowl. Toss with olive oil, apple cider vinegar, and Maldon salt.
To Assemble and Serve:
Sprinkle the Garlic Crumble along one side of each plate. Dollop a spoonful of the Cilantro Pistou onto the plate and top with the “Pastiche” Salad and Ham Foam.