
Iznik Cucumber Salad Borage, Watercress, Dehydrated Buttermilk, Verjus
Recipe courtesy of TJ Garrish, Executive Chef of L'Hirondelle Club of Ruxton (Towson, Md.).
Ingredients
- buttermilk - 4 cups
- salt - 1 tsp.
- For cucumber salad:
- Yogurt - 1 cup
- dill - 4 ozs.
- Isnik cucumber - 1 lb., small dice
- red onion - 1 ea., thinly sliced
- salt - 1 tsp.
- For pickled cucumber
- Isnik cucumber - 5 ea.
- verjus - 2 Tbsps.
- dill - 2 ozs.
- salt - 1 tsp.
- For watercress juice:
- watercress - 1 large bunch
- green apples - 2 ea.
- lime - 1 ea.
- celery stalks - 2 ea.
Instructions
Procedure:
- To dehydrate buttermilk, mix buttermilk with salt pour out onto silpat lined sheet tray place in over on 225˚F oven, until dry. Using a dough scraper, scrape buttermilk to form a ribbon of dehydrated buttermilk to be 2 inches in length and approximately 2 mm width.
- For cucumber salad: Combine all ingredients in a small bowl and mix well until incorporated.
- For pickled cucumber: Slice cucumbers to 1/8th inch think on a mandolin. Place ingredients in cryovac bag and seal, compressing the cucumbers with the verjus.
- For watercress juice: Wash all produce well. Peel the lime. Add all ingredients through juicer.
- To plate: Using a ring mold place 4 oz. of cucumber salad into a small bowl. Next add the compressed pickled cucumber to the top of the cucumber salad. Remove ring mold, spoon some of the juice from the cucumber salad around the bottom of the bowel. Then add watercress juice to bottom of bowl. Garnish with borage leaves and flowers.