Spring salad with egg white foam and dried egg yolk

Cut the vegetables into smaller bits that are easy to pick up with a spoon, keeping the roots on for texture.

Dress with olive oil, a little pear vinegar and salt.

Add the radishes, spread out so they can be eaten one by one with the spoon.

Build around the radishes with the nasturtium leaves. The flowers are edible and the fruit is salted and pickled and used as a caper.

Set the herbs behind: wild watercress for a rustic, spicy, peppery note and juicy stems.

Add oca leaves and stems for a fresh acidity; the root is not used.

Add about two of the larger acidic herb and a few French sorrel leaves around.

Put radish tops in the middle for a peppery note.

Add small cress shoots and a little spice in between.

Salt the egg yolks and keep them about 25 hours.

Dry the salted yolks at 45 to 50 degrees for 45 hours, until rubbery enough to mould.

Mould the dried yolk, then push it through a pasta sheeter, spreading it out until it is much thinner.

Season the egg whites with salt, bag them and cook in a controlled water bath at 62 degrees for about 45 minutes. Cooked, they are still liquid and not fully set, but stable enough to foam and they stay creamy longer than raw white would.

Charge the cooked white in the siphon, shake, and dispense it as a foam.

Put the egg white foam down as a base, then lay the egg yolk sheet on top.

Season the herbs, and brush a little vinegar onto the yolk so it softens and turns more transparent. Serve within about 30 seconds of the vinegar going on.