Green garlic pistou
Asparagus, English, snow peas dressed with Meyer lemon and buttermilk dressing
Shaved speck
Pea shoots and tendrils
Burrata is finished w evoo and maldon
It’s kind of a lousy angle- the pistou is an oval underneath everything, it was more visible to the guest.
Thanks internet friends. Always looking to improve.
by Low_Expression5128
4 Comments
I think this is really gorgeous. It’s so fresh. I’d love to be served this.
Plating looks great, photo looks really washed out. Filter maybe?
The plating is nice, but it is a lot of green where a darker tone could really make it pop. Something brown (fried garnish, maybe fried spring garlic chips) or purple (chive flowers?).
I don’t think you need both the pistou and the lemon/buttermilk dressing. The strong garlic pistou seems like it might overpower the mild spring vegetables. Maybe drops of basil oil instead? I would make the tips of the asparagus more visible since at first glance they look like celery which is not appetizing. Also, I don’t think you need the mandalined beet slices. Beet doesn’t go with the rest of the ingredients and it takes away the beautiful vibrancy of the green vegetables. Finally, I would add a crunchy element, maybe toasted nuts or hand-torn croutons.