Recipe from Four Seasons Hotel, Riverside Cafe, Austin.
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4 medium tomatoes
1 small head baby lettuce
32 enoki mushrooms
4 teaspoons chopped fresh chives
Herbs and edible flowers as needed
(organically grown nasturtiums, roses, violas, alyssum, or bluebonnets)
Cut tops of tomatoes off and remove seeds. Arrange baby lettuce, enoki mushrooms, chives, herbs, and edible flowers inside tomatoes.