In developing our stem salad, we rediscovered a number of stems that 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 sauté the stems and serve them with ranch dressing and poached pork. The possibilities are wide open.
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