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Best Cucumber Salad

Subtle umami notes from the Asian-inspired vinaigrette coat delicate cucumber, corn and edible flowers ever so slightly to offer a stunning as well as delicious dish.

Ingredients

  • 1 Japanese cucumber, thinly sliced

  • 3 Tbsp almond slices, toasted

  • ½ cup fresh corn, blanched

  • ¼ cup Nasturtium blossoms

  • 2 Tbsp fennel fronds, torn

  • 1 tsp citrus zest, dried (Yuzu, if available)

  • 3 Tbsp Shiro Miso vinaigrette

  • Salt and pepper to taste

For the vinaigrette

  • 1 Tbsp Shiro Miso

  • 3 Tbsp Yuzu juice

  • 3 Tbsp Champagne vinegar

  • ¼ cup seasoned rice wine vinegar

  • 1 tsp Shiso Fumi Furikake (rice seasoning)

  • 1 tsp Yuzu zest (lemon may be substituted)

  • 3 ounces grapeseed oil

  • 1 Tbsp sesame oil

  • 1 ounce Jordan Extra Virgin Olive Oil

  • 1 tsp white soy sauce

Ingredients

  • 1 Japanese cucumber, thinly sliced

  • 3 Tbsp almond slices, toasted

  • ½ cup fresh corn, blanched

  • ¼ cup Nasturtium blossoms

  • 2 Tbsp fennel fronds, torn

  • 1 tsp citrus zest, dried (Yuzu, if available)

  • 3 Tbsp Shiro Miso vinaigrette

  • Salt and pepper to taste

For the vinaigrette

  • 1 Tbsp Shiro Miso

  • 3 Tbsp Yuzu juice

  • 3 Tbsp Champagne vinegar

  • ¼ cup seasoned rice wine vinegar

  • 1 tsp Shiso Fumi Furikake (rice seasoning)

  • 1 tsp Yuzu zest (lemon may be substituted)

  • 3 ounces grapeseed oil

  • 1 Tbsp sesame oil

  • 1 ounce Jordan Extra Virgin Olive Oil

  • 1 tsp white soy sauce

Instructions

To prepare the vinaigrette, combine all ingredients except the oils and soy sauce in a blender and pulse to combine. With the motor slowly running, add oils to emulsify. Check the seasoning and add soy sauce to taste; reserve. This vinaigrette can be placed in tightly sealed container and stored in the refrigerator for up to one week.

In a small bowl, combine the cucumber, almond slices, corn, blossoms, fennel fronds, and citrus zest and toss gently with three tablespoons of the vinaigrette.

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