This week four of my students are competing in a culinary competition, which, in the future could lead to scholarships to a culinary college. For the preliminary competition they will each make a Cucumber Tomato Salad like the one below, and a French omelet. It's interesting making a French omelet; it needs to be almost colorless, a pale yellow throughout, with no browning from the pan. It's tricky, but I have complete confidence in the students!
Tomato, Cucumber & Bell Pepper Salad
ReplyDeleteYield: 2 portions
INGREDIENTS
1 whole tomato, peeled, seeded, small dice
1/2 English cucumber (preferred) peeled, seeded and small dice
1/2 English cucumber (preferred) thinly sliced
1/4 red bell pepper, small dice
1/4 yellow bell pepper, small dice
1/4 red onion, small dice
1/4 jicama, small dice (if available)
Cilantro sprigs for garnish
Vinaigrette:
2 Tbs fresh lime juice
1/4 cup rice wine vinegar
1/4 cup olive oil (approximate, you may not use all the oil)
1 tsp rough chopped cilantro
tt sugar (1/2 tsp to 1 tsp) just enough to balance out the acid
tt salt and pepper
PROCEDURE
1. In a bowl, add lime juice and rice vinegar. Incorporate the olive oil slowly,
whisking vigorously until emulsified. Add minced cilantro and season.
Remember to taste and readjust seasoning if necessary.
2. In a separate bowl combine all the diced vegetables and toss with the
vinaigrette, to coat the vegetables. Do not overdress the salad. Season with
sugar, salt and pepper, taste and readjust if necessary.
3. Arrange the thinly sliced cucumbers in a lightly oiled ring mold, approximately
2” deep, 3” round on a large plate.
4. Drain the vegetables of any extra vinaigrette preferably, with a small sieve.
5. Fill the ring mold lined with cucumbers with the drained vegetables.
6. Unmold the salad and garnish with cilantro sprigs.
Recipe by C-CAP (Careers through Culinary Arts Program)