Blistered Radishes with Honey Glazed Leaves
by Grace Galanti
2 bunches Radishes, tender leaves reserved
1 tsp Ghee
Sprinkle mineral salt
1/4 cup Honey
1 tsp Chocolate mint leaves, chopped fresh
1 Tbs Lemon balm leaves, chopped fresh
1 tsp Mirin
2 tsp Apple cider vinegar
Sprinkle Cayenne powder
Begin by warming the honey on low heat with mint, lemon balm, mirin, apple cider vinegar, and cayenne.
Next, separate the radishes from leaves. In an uncoated, dry satuee pan, sear and stir around the radishes until they blister. Remove from heat, allow to cool in a separate bowl and add ghee while still warm. Sprinkle with salt.
When honey has taken the flavor of the herbs, and they are curled and "candied", remove from heat and let cool until you can dip a radish leaf without wilting it but honey is still liquid. Take your bowl of leaves and drizzle with honey mixture, tossing around quickly and gently. When coated arrange leaves on plate and leave alone (they will clump if you move them again). Place radishes atop leaves.