Crunchy Red Radishes, Crisp Celery Planks, Cauliflower Florets Paired with Citrus Olive Oil and Tarragon Pink Peppercorn Herb Sea Salt

Fresh, flavorful bites from earth to table

Recipe by: Gabrielle

Serves 4-6

Wine Pairing: Wine Pairing: 2018 Gabrielle Collection Rosé D’Été Cabernet Sauvignon, Napa Valley

PREP TIME: 10 minutes TOTAL TIME: 10 minutes

INGREDIENTS

18 radishes, preferably with green leaves/stems
36 mini appetizers picks
6 celery stalks
1 head cauliflower (white, green, purple, or orange)
1 Tbsp. GC Napa Valley Natural Tarragon Pink Peppercorn Herb Sea Salt Blend
½ tsp. GC Napa Valley Natural English Bay Leaf Powder
1 tsp. GC Napa Valley Natural Olive Spice Blend
1 bottle GC Napa Valley Natural Citrus Medley Olive Oil 60 ml bottle
Garnish: Green leaves from radishes or 1 bunch sage

TO PREPARE

Wash radishes, trim (reserve green leaves, use as an edible garnish), halve lengthwise. Put an appetizer pick in each radish half.
Wash celery stalks, trim and peel. Cut into 3” long planks then halve lengthwise.
Cut head of cauliflower in four quarters, cutting down the center through the core. Working with one cauliflower quarter at a time, hold upright, cut solid core away then break into individual florets.
Combine Tarragon Pink Peppercorn Herb Sea Salt Blend, Bay Leaf Powder and Olive Spice in a small bowl to create a herb-spice blend.

TO SERVE

Put into separate bowls: Herb-spice blend and Citrus Medley Olive Oil. Place on serving platter, each with mini spoon. Arrange radishes, celery planks, cauliflower, and radish green or sage bouquet garnish neatly. Dip vegetable in olive oil then in the herb-spice blend or use mini spoons to drizzle and sprinkle seasoning. The Citrus Medley Olive Oil and Tarragon Pink Peppercorn Herb Sea Salt Blend tames the racy heat of the radish and compliments the mild peppery taste of the celery and nutty-sweetness of the cauliflower.