Cucumber Salad

Presented by Chef Clark Barlowe, Heirloom Restaurant


4 Each     Indian Cucumber

1 Each     White Wonder Cucumber

1 Each     English Cucumber

10 Each   Onion Flowers

1T            Red Miso

1 Cup      Canola Oil

1T            Mustard

2 Sprigs   Thyme

3/4 Cup    Apple Cider Vinegar

2T            Olive Oil

1 Each     Shallot Minced

To Taste  Salt and Pepper

Method of Preparation:

1.  Combine minced shallot, chopped thyme, vinegar, miso, and mustard in a mixing bowl.  Allow to macerate for a minimum of 20 minutes.

2.  While whisking slowly add in canola oil and then olive oil, season with salt and pepper.

3.  Slice all cucumbers and add to mixing bowl, drizzle with vinaigrette and season with salt and pepper.

4.  Arrange on plate and garnish with onion flowers.

5.  Serve cold and enjoy.