Radish - Lardo / Egg / Olive

There’s been a trend since the early part of this century for chefs to have a dish on the menu that looks as though it is growing out of the ground. Having been overdue myself (and being impervious to the drawbacks of being a ‘Johnny Come Lately’), we offer up a small bite with a lot of unctuousness. 
The course is featuring a baby radish set atop some whipped lardo, 65 degree egg yolk ‘fudge’, a slice of smoked lardo, and cryo-shattered olive represents the soil. We suggest to the guests that they pick the radish up by the leaves, dip it through the egg yolk and lardo, and then scoop up as much as they can into their mouths.