cool with a cucumber
PHOTOS BY WILLIAM VASTA
Chef Rick Santana at Impressions Gourmet Catering in Ontario puts his spin on a beautiful and refreshing Spring Mix Cucumber Bundle.
It was a big hit with guests at the Garden With a View fund- raiser at the Rancho Santa Ana Botanic Garden in Claremont, where the veteran chef put together 150 for the event.
"These types of salads have to be assembled on site and it's not easy when you're doing that many," Santana says.
"There's a lot of logistics behind it to keep them chilled. But doing four is a piece of cake." Impressions Gourmet Catering 1719 S. Grove, Unit C, Ontario (909) 923-8030; www.impressionscatering.com
Spring Mix Cucumber Bundle
Serves 4
1 pound spring mix
1 English cucumber (or hot house cucumber)
1 carrot
1 red cabbage leaf
4 ounces stilton bleu cheese crumble
2 ounces of candied walnuts or nuts of choice
4 cherry tomatoes
2 ounces balsamic vinegar reduction
4 ounces fresh raspberries
8 ounces roasted garlic balsamic vinaigrette or dressing of choice
4 6-inch bamboo skewers
4 9-inch chilled plates
Wash the spring mix and set aside to drain completely. Use a slicer to thinly slice cucumber and carrot lengthwise. Cut carrot and red cabbage leaf into 2-inch thin strips for the garnish. Form a 4-ounce bundle in your hand with the spring mix, stems down. Wrap each bundle with a thin slice of the cucumber and secure bundle with a bamboo skewer. Trim the bottom of the bundle flat if needed. Cut cherry tomatoes in half. Place one half on each end of the skewer.
To plate, place a bundle in the center of a chilled plate. Drizzle a circle of the balsamic vinegar reduction around the bundle.
Sprinkle blue cheese crumble, raspberries and candied walnuts around bundle. Garnish the top of the bundle with carrot and red cabbage strips. Serve with dressing on the side.
