1 jumbo carrots
1 each green medium zucchini
1/2 Daikon root
2 ounces of baby kale
2 table spoon of Orange horse- radish Citronette
sea salt and black ground pepper
Julienne steamed green zucchini, carrots and Daikon root with baby spinach in a orange-horse-radish citronette
Wash and peeled the carrots and cut fine julienne with a professional mandolin, cut the way also the green zucchini only the green part the center can be use for vegetable stock, and the Daikon root; steamed the vegetable separately, then tossed in a bowl with the citronette, place in the center of the salad plate pile up with the tong and topped with the baby kale also tossed with the citronette.