Cucumber Trio
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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