C-CAP Molded Salad by Jill Smith, C-CAP Arizona

C-CAP Molded Salad

by Jill Smith, C-CAP Arizona

 Ingredients

Salad:
1 whole tomato; peeled, seeded, small dice
½ English cucumber (preferred); peeled, seeded and small dice
½ English cucumber (preferred); thinly sliced
¼ red bell pepper, small dice
¼ yellow bell pepper; small dice
¼ red onion; small dice
¼ jicama, small dice (if available)

Vinaigrette:
2 tablespoons fresh lime juice
1 tablespoon vinegar (rice, white wine or tarragon)
6 tablespoons olive oil (light or virgin)
2 teaspoons minced cilantro
⅛ teaspoon salt
⅛ teaspoon black pepper

Tasting Note: Add additional vinegar, salt and/or black pepper to balance out the dressing if necessary.

Directions

1.    In a bowl, add lime juice, vinegar, salt, and black pepper. Incorporate the olive oil slowly, whisking vigorously until emulsified. Add minced cilantro and blend well. Remember to taste and readjust seasoning if necessary.

2.    In a separate bowl, combine all the diced vegetables* and toss with a small amount of the vinaigrette, use enough to coat the vegetables. Do not overdress the salad.

3.    Taste and readjust seasoning with salt and/or pepper, if necessary.

4.    Arrange the thinly sliced cucumbers in a lightly oiled ring mold (2” deep, 3” round), on a large plate. (You will need approximately 12-14 slices of cucumber.)

5.    Drain the diced vegetables of any extra vinaigrette, preferably with a small sieve.

6.    Fill the ring mold lined with cucumbers with the drained vegetables just to the rim of the cucumber slices and press lightly with the back of a spoon to compress the vegetables.

7.    Unmold the salad, making sure you have filled the mold.

Makes 2 portions