Chefs Sebastien and Sheila Centner shared their recipe for Cucumber Salad Roll with Oranges, sunflower seeds and Honey Mustard Vinaigrette from their new book, Eatertainment.
Cucumber Salad Roll with Oranges, sunflower seeds and Honey Mustard Vinaigrette
Yield: serves 6
Prep time: 30 minutes
Cook time: 5 minutes
Ingredients:
HONEY MUSTARD VINAIGRETTE
– 1⁄4 cup liquid honey
– 1⁄4 cup lemon juice
– 1⁄4 cup orange juice
– 1 Tbsp grainy Dijon mustard
– 1 tsp Garlic Confit or garlic-infused olive oil
– 1 cup grapeseed oil
SALAD
– 1 Tbsp kosher salt
– 18 asparagus spears
– 3 cups mixed spring greens
– 3 cups baby kale
– 1⁄2 head radicchio, core removed, cut into 1⁄2-inch strips
– 1 English cucumber, ends trimmed
– 1 small bunch chives
– 2 to 3 oranges, peeled and segmented (24 segments)
– 1⁄4 cup sunflower seeds
– Sea salt and black pepper
Directions:
FOR THE DRESSING
Place the honey, lemon and orange juices, Dijon, and garlic confit in a blender. Blend on medium speed, slowly drizzling in the oil until combined. Refrigerate in an airtight container for up to 1 week.
FOR THE SALAD
Bring a large pot of hot water to a boil over high heat, then add the kosher salt. Prepare an ice bath and set it aside.
Wash the asparagus. Snap off and discard the tough ends. Place the asparagus in the boiling water for 2 minutes (thicker asparagus may need to cook for longer), then immediately transfer to the ice bath.
Combine the mixed greens, baby kale, and radicchio in a bowl and set aside.
Slice the cucumber in half lengthwise, and, using a mandolin, cut it into six long, thin ribbons and reserve the rest for another use. We like to cut the remaining cucumbers into slices and serve lightly salted with the canapés. Lay a cucumber strip vertically perpendicular to the edge of the counter. Spread about 1 cup of the greens crosswise onto the cucumber (the greens will be parallel with the edge of the counter) and place 4 chives across them. Try to center the greens on the cucumber. Lay 3 asparagus spears on top of the greens.
Holding the greens in place, roll the cucumber up and around the greens to secure the ingredients and lay it flat with the ends of the cucumber ribbon on the bottom, underneath the greens. You can use a toothpick to hold everything in place until you’re ready to serve.
If you’re not serving these immediately, cover them with a damp cloth and refrigerate for up to 2 hours. Place the salad roll in the center of a plate and arrange 4 orange segments around it, then top each salad with 2 tsp of sunflower seeds, 2 Tbsp of dressing, and a pinch of sea salt and black pepper. You can use the remaining dressing over the green beans.
Note: If you don’t have a mandolin, carefully cut the cucumber with a knife. Or, instead of wrapping the salad in a cucumber ribbon, you can place the greens in the center of the plate and garnish with cucumber ribbons sliced with a vegetable peeler.
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For many people, the idea of planning a dinner party can bring on stress and miss the point altogether: enjoying time with guests. From the owners of leading Canadian event management and catering companies comes Sebastien and Sheila Centner’s first book, Eatertainment – a beautifully photographed, all-in-one entertaining guidebook to make entertaining at home as simple as can be.
Sharing their decades of expertise, Seb and Sheila provide readers with practical tips and tricks for entertaining regardless of prep time, availability or budget, with instructions on everything from setting the table, to picking flowers for a center-piece, to even planning an easy loot bag for guests to take home. Featuring more than 140 recipes, 12 different types of events and 3 planning difficulty levels (Simple Entertaining, A Little More Effort and Pulling Out All The Stops), Eatertainment is a thoughtfully-assembled guidebook for anyone looking to host a stress-free gathering – no matter what kind of event you throw.
