Fresh Herb and Veggie Bouquet
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You won't find my family eating a meal at home without a side of fresh herbs and veggies. They're tasty, great pallet cleansers, and fantastic for things like healthy blood glucose levels and aiding in digestion. With a few cuts of a knife and a water bath, you can create this eye-appealing edible centerpiece!
Total Time: 25 minutes
Yield: 1 bouquet
- 1 bunch of radishes
- 1 bunch of green onions
- a 1-inch slice of daikon
- 4 grape tomatoes
- 4 wooden skewers
- 4 leaves of red leaf lettuce
- 1 bunch of basil
- 1 bunch of mint
- 1 bunch Italian parsley
- 1 rubber band
- netting or cellophane sheets
- Cut the tips off the radishes, then cut down into the sides.
- Cut down into the sides diagonally, then cut a crisscross in the middle.
- Cut the tops and bottoms off the green onions.
- Slice into the center of the white part of the green onion, about 2 inches.
- Turn it on its side and slice it twice.
- Peel the daikon, then cut a 5 inch strip out of it, about 1/3 inch thick.
- Tightly roll up the daikon strip.
- Slice it into thin strips. Place them, the green onions, and radish flowers in a bowl of cold water to soak for 5 minutes. This will cause them to bloom.
- Poke the grape tomatoes with the skewers so they're like lollipops.
- Lay down the lettuce flat on a work surface, lay out fresh herbs on top. Towel dry the radishes, daikon, and green onions after removing from water. Arrange on top of the herbs alongside tomato sticks.
- Secure the bouquet with a rubber band, then trim the stray stems with your knife so it has an even bottom.
- Wrap bouquet with netting or cello paper, then tie a ribbon around it tightly.
- Rearrange the daikon swirls and green onion blossoms so they fill up the bouquet nicely.
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