a great technique

I had wanted to share with you a great technique for creating a beautiful presentation for salads.

With a vegetable peeler, shave long slices of English cucumbers. Be sure to get the entire width of the cucumber so there is peel on both sides. From a single cucumber, you should be able to get a dozen or more slices – so you have plenty to practice with enough leftover to still serve to your guests.

Line the inside of a ring mold with the cucumber. Make sure the ends overlaps by at least one inch. The cucumber has enough moisture that it will hold its shape when unmolded. With the cucumber still in the ring, fill the inside of the cucumber ring with dressed mesclun greens. Be sure to tuck any ends into the cucumber, letting only the leafy greens poke out. You can fill it pretty tight. To remove the ring, gently hold the cucumber in place and pull the ring off.

This salad was served with seared foie gras and paired with a 1986 Chateau Climens Sauternes.

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