Lentils are cooked with mirepoix, bay leaf and thyme.
Salsify is glazed with butter while the mushrooms are sauteed with salt pepper and thyme from the garden.
The mushroom jus is added to finish the lentils and contains fermented mushrooms, horseradish, lemon zest and apple cider vinegar.
The fried salsify is fried in peanut oil at 300 degrees and finished with salt. The 1/8 head of escarole is tossed with canola oil and salt and lightly grilled.
The dish is topped with a soft poached egg and crispy fried salsify. There is a touch of apple cider vinegar in this dish for added acidity.
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