An Asian Inspired Salad
By Jackie Barrios & Casey Pukl
Right next to tomatoes, cucumbers are one of the most widely cultivated fruits in the world. They are grown to be eaten fresh, and can be savored alone or accompanied by other fruits. The regular intake of cucumbers is very helpful internally as well as externally; they provide wonderful combinations of nutrients as well as natural hydration. Grown year round, this treat is easily enjoyed! This week, Chef Kristen Burman found a refreshing way to combine cucumbers with traditional Asian flavors like ginger and sesame, creating a delightful and quick salad. Director of Restaurant Operations, Marc Canzoneri found a delious cocktail to complete this remarkable farm fresh pick!
To start this colorful salad, Chef Burman begins by peeling the skin off of a few cucumbers, then continues using the peeler to create thin ribbons. Stop peeling right before getting to the seeds, as this will not allow you to peel neat ribbons. Next, toss the cucumbers with a sliced red pepper, sesame oil, sesame seeds, basil, cilantro, scallions, granted ginger, and fresh lime juice. Top the whole dish with red cabbage and pickled ginger. If you have something fancy to serve it in, even better, as this salad can have a pretty stunning presentation. This simple salad is super easy to make, and even easier to enjoy.
When thinking of a pairing for this dish, we all returned to an Anthology staple, Marc’s Voodoo Child.
Muddled Cucumber & Apple
Fresh Lime Juice
Muddle a little cucumber and apple and shake with 2oz gin and a splash of simple syrup. Strain, and serve in a martini glass. Garnish by floating a thin apple slice on top of the drink, and placing a cucumber slice on the rim. For an added bonus: eat the apple and the cucumber for a boost in your fruit and veggie servings for the day!
Be sure to stop by this week and enjoy this refreshing salad paired with fine tuned music, We look forward to seeing you soon. Cheers!