Asian Pride® Cucumber Salad
Directions
- In a blender or food processor add ginger, egg yolk, honey, salt, pepper, rice vinegar, gochujang paste, and cilantro. Pulse to puree.
- With machine running add sesame oil then slowly drizzle olive oil to form emulsification.
- In a bowl toss sliced cucumbers with dressing and allow to rest refrigerated for 20-30 minutes for best flavor.
- Serve on chilled plate or in a chilled bowl with a garnish of black sesame seeds.
Ingredients
- 3 ea Peak Fresh Produce® Cucumber(s), English, peeled and sliced
- 3 tbsp Asian Pride® Rice Wine Vinegar
- 1 ea Nature’s Best Dairy® egg yolks
- 1/2 tsp Peak Fresh Produce® ginger, minced
- 1 tsp West Creek® Honey
- 1 tsp gochujang sauce
- 1/8 tsp Magellan® sea salt
- 1 tbsp Asian Pride® Sesame Oil
- 1 cup Roma® Oil, Olive
- 1 tbsp Peak Fresh Produce® Cilantro, Fresh, chopped
- 2 tbsp sesame seeds, black
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
