1 head Green Cauliflower, cored and thinly sliced
1 bu Baby Carrots, quartered lengthwise
1 bu Easter Radishes, quartered lengthwise
1 ea Fennel Bulb, thinly sliced lengthwise
1 bu Pea Tendrils, cleaned and leaves picked
1 ea Meyer Lemon, thinly sliced crosswise
1 c Cilantro Leaves, picked
¼ c Lime Juice, freshly squeezed
2 T, Minced Ginger
½ c Extra Virgin Olive Oil
In a large mixing bowl, add all the vegetables and marinate them with the ginger-lime dressing for about 15 minutes. Add the pea tendrils and cilantro leaves and gently toss everything together. Arrange them on a plate and layer in the Meyer lemon slices. Season with a pinch of sea salt.
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