Cara Cara Valentine's Day Recipe
Valentine’s Day radish + little carrots, butter + tapenade, Torres potato chips + caviar, crème fraîche, roasted + raw fennel salad, blood orange, brabander. Choice of: roasted asparagus, señorío de vaca pudding, snap peas, iberico butter, or striped bass, radicchio soubise, tangerine butter, or wagyu ribeye, patatas panadera, truffle butter. For the table: mess of local greens, shallots, garlic, lemon, roasted carrots, green romesco, coriander almonds, chocolate “molten” tart, bailey’s anglaise.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Garnishes
Proteins
Fruits
Condiments
Potatoes
Method
Preparation
- 1
Prepare the Vegetables
Wash and trim the Valentine’s Day radish and little carrots. Slice the raw fennel thinly and roast the other bulb until tender. Prepare the asparagus by snapping off the woody ends and roasting them.
- 2
- 3
Assembly
- 4
Plate the Dish
On a large serving platter, arrange the radish, carrots, and salad. Add dollops of crème fraîche, tapenade, and caviar on top. Next, place the cooked proteins and finish with the green romesco and coriander almonds.
- 5
Dessert
- 6
Finish with Dessert
Serve the chocolate molten tart with a drizzle of Bailey’s anglaise for a decadent ending.
