This refreshing salad from Chef Corbin is both beautiful and healthy... and a great way to celebrate new spring produce!
Cucumber Vinaigrette1 English cucumber, peeled, seeded, diced
1 tsp sherry vinegar
1 tsp chopped fresh dill
1/2 tsp Dijon mustard
to taste salt and pepper
1 garlic clove, minced
1 tbsp liquid honey
Salad Assembly13-15 very thin slices of cucumber rounds
4 blanched asparagus spears, cut into 1-inch pieces
5-6 cooked shrimp (21/25 sized), cut in half lengthwise
2 artichoke hearts, quartered
5 leaves basil, roughly torn
1 tsp lemon zest
6 blanched green beans
1 cujp torn frisee, inner leaves only
3 tbsp Cucumber Vinaigrette
Make dressing: Combine all ingredients into a blender and blend until smooth.
Prepare artichokes: Trim top and bottom of artichokes. Remove tough outer leaves. Keep covered in lemon water as you prep. Place in small deep sauce pot, cover with water, add lemon juice, salt and cover with parchment circle. Bring up to simmer and cook until knife pierces bottom easily about 40 - 45 minutes depending on size of the artichoke. Drain and cool.
Assemble Salad: Arrange cucumber rounds in a circle on plate. Toss remaining ingredients with cucumber vinaigrette. Mound in centre of cucumbers. Garnish with fresh carrot tops.