Serves 4 // Recipe by Chef Jonathan Bardzik
Smashing cucumbers creates more surface area for the light rice vinaigrette to cling to. The blend of microgreens adds complexity with sharp parsley and sweet fennel and basil.
- 2 scallions
- 1 tbs honey
- 2 tbs rice vinegar
- 1/3 cup vegetable oil
- 3 medium Persian cucumbers or 1 large English cucumber quartered
- 2 cups mixed parsley, kale ,basil and fennel microgreens
Make vinaigrette: Separate scallion greens and whites. Thinly slice greens and reserve. Mince whites and place in a medium bowl with honey and vinegar. Season with salt and pepper and let rest for 20 minutes while flavors combine. Drizzle in oil, while whisking, to form a creamy emulsion.
Prepare cucumbers: Place a cucumber quarter on your cutting board. Place flat edge of chefs knife perpendicularly to cover one end of the cucumber and smash with your palm. Move up cucumber, smashing with palm. Continue with remaining cucumber. Cut into 1” pieces and place in medium bowl with microgreens. Lightly dress with vinaigrette.