In developing our stem salad we rediscovered a number of stems which we had not thought of using. The process of cleaning and utilizing what we often overlook and discard unearthed a bounty of new components to our repertoire. We may make the salad itself on occasion, however the real excitement in creating the stem salad was realizing how many parts of an ingredient we can serve. If we look at a bunch of radishes, we can shave slices on raw fish, use the leaves for pesto, and saute the stems and serve them with ranch dressing poached pork. The possiblities are wide open.
