An artful assemblage for spring or fall. Prep on the weekend and have all the ingredients ready for an easy lunch or dinner.
6 cups baby spinach
1 large watermelon radish, sliced thin, cut into wedges
4 shunkyo radishes, sliced into thin half moons
1/2 cup julienned daikon radish
1/2 cup pickled red onions
3 Tbsp. pickle juice dressing
1/2 cup crispy roasted chickpeas
Salt and pepper to taste
Shaved hard cheese, for serving
In a large bowl, combine all ingredients and gently toss to combine; finish with shaved hard cheese.
Ethan made his mark as the “hummus guy” at area farmers’ markets, and spent years of tent time developing lasting relationships with local growers. With creativity and wit he and his team at Fond serve everyday fare with a local twist. A graduate of the Culinary Institute of America, he’s now sharing his recipes with Edible readers. Watch out for Ethan’s latest endeavor which is soon to open in Oakley.