- 1 box of Millet Tots Basil & Garlic
- 15 stalks =9.25 oz. Romain
- 10 stalks=4 oz. Elephant Kale
- 1/8 -Red Onion
- .75 oz apple cider vinegar
- Pinch of Salt
- 4.5 oz. H2O
- 3-radish, one white, one red, one watermelon
- 1-small cucumber
- 1-Garlic Glove
- Pinch of Salt
- 12 oz.-Elmhurst or alternative nut milk
- 1 tsp.- Chopped Parsley (dried is fine)
Preheat over to 375F. Place Frozen Basil & Garlic Millet Tots on baking tray. Bake Tots unit crouton like texture. 15-20 minutes.
Dressing: Place milk into small pot and bring up to simmer. Reduce the heat while continuously stirring the milk. Once milk is a cream like texture, remove from heat and add the Garlic, Salt and Parsley. Let cool and serve with Salad.
While Tots are turning to croutons, wash all vegetables, and dry. In a small pot, add ACV, H2O, and Salt, and bring to boil. Once pickling liquid is hot, add onions and turn off heat. Cover or place in jar with cover and place in refrigerator to cool.
Cut watermelon radish and place in a bowl of water. With a Mandolin or knife, cut radish as this as possible.
Chop lettuce into ¼ inch strips and place at bottom of serving tray.
Prep kale by de-stemming. Dry thoroughly. Stack kale leaves and roll tight into a bunch. Cut as thin as possible. Put cut leaves into bowl. For stem, trim up with potato peeler, then cut into ¼ inch cylinders. Once all cut, message kale with a pinch of salt to start the cooking process.
Cut Avocado after washing. Make ½ inch cubes.
Place all prepped vegetables as you wish on top of Romain.
-Enjoy Chef Ko