Cucumbers

Capers,Yogurt Vinaigrette, Salmon Roe, and Black Pepper

Chef Nicole Matson of How to Cook a Wolf | Seattle

“This salad is all about petite cucumbers. I use Persian, Green Serpent, and Green Apple cucumbers. But any small cucumbers from your local farmers market will do. If you come across a cucumber with a big seed cavity, simply scrape it out with a spoon. We want the cucumbers to be ALL CRUNCH.” - Chef Nicole Matson

Adapted by StarChefs | February 2020

INGREDIENTS:

Yogurt Vinaigrette:
Yield: 2½ cups
¼ cup extra virgin olive oil 
½ cup shallot brunoise
¼ cup Champagne vinegar
1 tablespoon fennel pollen
1½ cups goat yogurt, chilled 
Zest of 1 lemon
Salt 
Cracker black pepper

To Assemble and Serve:
2 Persian cucumbers
2 Green Apple cucumbers
2 Green Serpent cucumbers
1 bulb baby fennel, shaved, held in ice water
Extra virgin olive oil  
Champagne vinegar 
2 ounces cured salmon roe
2 ounces flowering fennel
Nasturtium flowers, leaves, and fresh seeds

METHOD:

For the Yogurt Vinaigrette:
In a pan, heat oil and gently sweat shallots until translucent. Add vinegar, reduce to au sec, remove from heat, and fold in pollen. Chill. Into a bowl with yogurt, whisk shallot mixture and zest. Season with salt and pepper. Cover and refrigerate overnight.  

To Assemble and Serve:
Slice cucumbers into ¼-inch-thick rounds. Chill. In a bowl, combine cucumbers and fennel. Dress with a simple vinaigrette using a 2:1 ratio of oil to vinegar. Marinate up to 5 minutes. Onto a serving plate, spread a thin layer of  Yogurt Vinaigrette. Arrange dressed cucumbers and fennel over yogurt. Garnish with roe, flowering fennel, and nasturtium.  

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