Dry Brined crispy vegetables can really come in handy. I do these sort of things if a dish came out of my brain with nothing crispy in it. Obviously food needs to taste good above all but it also needs to look good and have varying textures. If all of the dishes components add up to ‘soft’ then you’re going to need to add some crunch to it somehow. I like dry brined vegetables coated lightly in flour and fried. I’m not advocating a bowl of this stuff on its own but 10 shallot rings on a starter course of Wagyu beef tar tar go a long way to adding some entertainment for your mouth.
