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Junzi Chef Lucas Sin Guest Recipe: Lemon & Perilla Cucumber Salad

PREP TIME   Overnight

TIME   15 minutes

INGREDIENTS

FOR THE CUCUMBER CURE

  • 1 english cucumber
  • 1 tsp salt
  • 1 tsp white sugar

FOR THE VINAIGRETTE

  • 4 Tbsp Hanega Maesil Plum Vinegar
  • 1 Tbsp Infrared-Roasted Perilla Oil
  • 3 Tbsp extra virgin olive oil
  • 3 Tbsp lemon curd
  • 1/4 tsp salt
  • Zest from 1/2 lemon

FOR THE SALAD

  • Infrared-Roasted Perilla Seeds
  • Red amaranth

INSTRUCTIONS

  1. With a mandolin or a vegetable peeler, slice cucumbers lengthwise, as thin as possible.
  2. Mix with salt and sugar and let cure overnight.
  3. The next day, drain the cucumbers of excess water.
  4. Roll cucumbers slices, vertically, into roses, allowing the end of each slice of cucumber to overlap with the next.
  5. 5. In a jar or a bowl, vigorously mix all the ingredients for the vinaigrette. Season to taste.
  6. To serve, dress each cucumber roll with the vinaigrette, perilla seeds, and red amaranth. Serve cold.

© 2018, Gotham Grove


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