Pinzimonio Salad

1. Wash the vegetables to prepare them in advance of assembling the salad.
2. Peel the carrots and watermelon radishes and reserve.
3. Cut the carrots and celery into roughly 6” long sections with a chef’s knife on a cutting board and set aside. (If using carrots with tops, save the tops for garnish.)
4. Trim the ends of the cucumbers and discard.
5. Gather a large lexan container and fill it three quarters full with ice water.
6. Shave the carrots and celery on a mandoline lengthwise with the blade set to 1/16” and add to the ice water.
7. Julienne the bell peppers with a chef’s knife and add to the ice water.
8. Shave the radishes whole into 1/16” rounds on the mandoline and add to a deli container.
9. Shave the cucumbers into 1/16” rounds on the mandoline and reserve separately in a deli container.
10. Shave the roasted beets into 1/16” rounds on the mandoline and reserve separately in a deli container.
11. Break the cauliflower into bite-size florets and add to a deli container.
12. Place the lexan of vegetables submerged in ice water into the cooler for at least two hours or until they have curled up.
13. Cover the deli containers with lids and place under refrigeration until needed.
14. Strain the vegetables from the ice water into a colander and transfer to a perforated half pan nested inside a regular half pan for service.

TO PLATE:

1. Plate the salad by spooning 2 oz. of the Caesar dressing down first and then artfully build a nest of the various vegetables on top.
2. Pipe out 4 rounds of the sujak around the salad and serve immediately.
    

This recipe originally appeared in the Gordon Food Service Foodscape publication.