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Issue 553: Cucumber Trio

RIVKY KLEIMAN

Tricolor no longer means three times the work

Wednesday, August 02, 2017

 Mishpacha-Recipe

TEXT AND STYLING BY ESTHER OTTENSOSER, PHOTOGRAPHY BY HUDI GREENBERGER

For an eye-catching, show-stopping dish — elegant, yet oh-so-easy to achieve.

INGREDIENTS

YIELDS 12 MUFFINS

 
  • • English cucumbers 
  • • liver, eggs, and guacamole
  •  • salad greens
  •  • watermelon radish (optional)
  •  • jicama, cut into sticks (or pepper or carrot sticks)


PREPARATION

1. Place cucumber on cutting board. Cut of ends with a paring knife and discard. Cut thin strips lengthwise from cucumber with vegetable peeler, making sure there’s a bit of green peel on both sides of each strip. Continue cutting strips until you reach the seeds.
2. Turn cucumber over and peel thin strips from that side until you reach the seeds.
3. Roll cucumber strips to form rings. Place 3 rings on a plate and fill with a scoop of chopped liver, a scoop of eggs, and a scoop of guacamole. Add 3 jicama sticks (or any vegetable of your choice) to each roll.
4. Garnish plate with greens and watermelon
radish slices.

Note Although jicama looks like a potato, it has a lightly sweet and nutty flavor. Its texture is crunchy and slightly moist, much like a crisp apple.

TIP Use leftover pieces of cucumber for a salad. If you don't use a peeler on Shabbos, the veggies can be prepared in advance.

 

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