Spago Cucumber Salad Recipes

CUCUMBER SALAD

Steps:

• If Japanese cucumbers are not available, English cucumbers can be substituted. The English cucumbers need to be peeled, cut lengthwise, seeded and sliced into thin half moons. In a large bowl, combine cucumbers and salt and mix well. Add sugar, soy sauce, rice wine vinegar and sesame oil and mix well. Sprinkle with sesame seeds and mix. Let marinate for 20 minutes before serving. Adjust seasonings before serving.

SPAGO'S JAPANESE BARBECUE SALMON SALAD

Steps:

• Since the Ponzu Sauce needs to steep overnight, start out making it first.
• For the ponzu sauce, mix all ingredients togrther in a bowl, steep in the frig overnight or at least several hour, strain and keep refrigerated until ready to use.
• For the Mirin Reduction Sauce, combine all ingredients in a small saucepan and cook over medium heat until reduced to one-half cup, about 30 minutes.
• Strain and cool.
• Salad and Assembly.
• Heat a grill or grill pan, place the salmon fillets on the grill and cook about 4 minutes.
• Turn over the fillets and brush with some of the mirin reduction sauce.
• Cook until just firm to touch, about 4 minutes.
• Drain the cucumber strips, pat dry, place them in a bowl and stir in 2 tablespoons ponzu sauce.
• Spoon 2 tablespoons ponzu sauce onto each of 4 plates.
• Place the cucumber, avocado slices, romaine, pickled ginger and sprouts clockwise around the plate so they touch in the middle of the plate.
• Place the shiso leaf in the middle of each plate where the ingredients meet.
• Place a fillet on the leaf, allowing the edge of the leaf to show.
• Drizzle the remaining ponzu sauce over the fish and salad ingredients, sprinkle with sesame seeds and serve.

SPAGO HOUSE SALAD DRESSING RECIPE

Steps:

• In a medium bowl, whisk together the balsamic and sherry or red wine vinegars, the Dijon mustard, minced shallot and minced thyme. Slowly whisk in the oils and when emulsified, season with salt and pepper. Refrigerate in a covered container. (It will keep for 3 to 4 weeks.) When ready to use, whisk again. This recipe yields about 1 cup.

CUCUMBER SALAD

Steps:

• In a large bowl, whisk together buttermilk, yogurt, lemon juice, poppy seeds, salt and pepper.
• Add cucumbers and scallions and toss to combine. Salad can be made up to 4 hours ahead. Refrigerate until ready to serve.

SPAGO CUCUMBER SALAD

Steps:

• In a large bowl, combine cucumber and salt; mix well.
• Add sugar, soy sauce, and vinegar; mix well.
• Sprinkle with sesame seeds and mix.
• Let marinate 10 minutes.
• Drain and serve.
• Enjoy!