Watermelon Radish Salad

This salad was served as more of a garnish on our previous toasted barley risotto dish. We felt that it deserved more credit than that so it was transformed into a salad course. I don't have proper quantities for this dish at this stage but this is the gist on how to make it. I used a mandoline with a medium blade to julienne half of one watermelon radish and two small, crisp organic carrots. Try to keep the length similar for uniform stacking. The dressing is a simple combination of vinegars including Umeboshi, black currant and rice, sweetened with some birch syrup and a bit of balsamic reduction, no oil. The golden beet chips were made by first peeling the beets and since the mandoline was already out, thinly slicing them. Watch your fingers! I then dredged the slices in a bowl with tapioca starch, taking care that they didn't stick together. Shake as much starch from slices in a fine sieve over the bowl and shallow fry sunflower or canola oil in small batches for about a minute or until they are crisp but not brown. Drain on paper towel and lightly season with sea salt. Continue to shake and fry until all of your chips are done. To assemble the salad, toss the carrots and radish in the vinegar mix just seconds before serving, drain off excess and arrange on a bed of organic greens. Top with some home grown sprouts and black sesame seeds and arrange the beet chips around the salad.