Noma-Inspired Radishes in Dark "Earth" with Herbed Dip

Instructions

1. 1

   Thoroughly wash the radishes, leaving a small amount of stem and the greens attached for visual appeal. Trim any root hairs. Place the clean radishes in a bowl of ice water for at least 15 minutes to crisp them up.

2. 2

   Preheat oven to 300°F (150°C). In a medium bowl, whisk together the whole wheat flour, panko breadcrumbs, unsweetened cocoa powder, and 1/2 teaspoon sea salt.

3. 3

   Pour the melted butter and dark beer into the dry ingredients. Mix well with a fork until the mixture resembles wet sand and is uniformly dark.

4. 4

   Spread the "soil" mixture evenly on a baking sheet lined with parchment paper. Bake for 20-25 minutes, stirring every 10 minutes, until it's dry, crumbly, and aromatic. It should be dried out and crumbly, not hard. Let it cool completely.

5. 5

   While the soil bakes, in a small bowl, combine the Greek yogurt (or crème fraîche), fresh dill, fresh chives, lemon juice, a pinch of salt, and a pinch of black pepper. Mix well. Taste and adjust seasoning if needed. Cover and refrigerate until ready to serve.

6. 6

   Drain the crisp radishes from the ice water and pat them very dry with a paper towel.

7. 7

   To serve, spoon the cooled edible "earth" soil into a shallow bowl, a small pot, or individual serving dishes, creating a bed about 1-2 inches deep.

8. 8

   Gently "plant" the radishes into the soil, arranging them so they look like they are growing out of the earth, with the greens peeking out. If serving in individual dishes, place 2-3 radishes per dish.

9. 9

   Serve immediately with the chilled herbed yogurt dip on the side or in a small vessel nestled within the "soil".