½ pound pork fat back, small diced
1 garlic clove, smashed into paste
1 teaspoon Sherry vinegar
½ teaspoon salt
½ teaspoon pepper
1 teaspoon finely chopped rosemary
1 pound mixed radishes, with tops (watermelon, nero, Easter egg, red, etc.)
¼ cup tarragon, finely chopped
1 garlic clove, minced
1 shallot, minced
1 lemon, zested and juiced
Maldon sea salt
freshly ground black pepper
Thinly sliced chives
For the Whipped Lardo:
In a food processor, combine the pork fat, garlic, Sherry vinegar, salt, pepper, and rosemary. Pulse to combine; then purée until smooth. Reserve at room temperature.
For the Radish Top Gremolata:
Wash and rinse the radishes and their tops well in ice cold water. Remove the radish tops from the radishes, reserving the radishes for plating and finely chopping the tops. Combine the radish tops, tarragon, garlic, shallot, lemon zest, salt, and black pepper in a bowl and mix well to combine.
To Assemble and Serve:
Cut the reserved radishes into miscellaneous shapes and sizes. Smear the Whipped Lardo onto the center of a plate. Arrange the radishes on top. Sprinkle a little maldon salt and black pepper over the radishes. Carefully drizzle the Radish Top Gemolata over the radishes and the plate, being careful not to over dress them. Garnish with chives.