It’s often said “we eat with our eyes”. The visual impact of food is profound, we are naturally drawn to foods that look enticing. If you want to wow your guests while entertaining or just indulge yourself create a dish with lots of textures and colors. Seek out bright vibrant ingredients for maximum impact. I created this salad with layers of arrugala, baby Swiss chard, spicy radish sprouts, sprinkled with edible flowers: nasturtium, marigold, pansy. I shaved long strips of carrot and twirled them to create a rose and used drops of dressing and balsamic reduction to complete the effect.
