Best Cucumber Salad

Name: Best Cucumber Salad
Prep time: 20 min
Cook time: 10 min
Yield: Serves 6
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); Salt and pepper to taste; 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

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.

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Instructions

Serves 6

Prep time: 20 minutes

Cook time: 10 minutes

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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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Instructions

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