Cucumber Egg Strip Salad

Cucumber Egg Strip Salad

Recipe: | Abreo | Rockford, IL

Yield: 6 servings

Ingredients

  • 6 eggs
  • 2 English cucumbers
  • 3 scallions
  • 6 tbsp. Miso Vinaigrette (recipe follows)
  • 2 tbsp. black sesame seeds, toasted
  • 1/2 tsp. canola oil
  • 1/4 c. cashews, whole
  • 1/4 c. edamame
  • Salt & pepper to taste

Directions

  1. Start by whisking eggs until well mixed and blended.
  2. In a 10-inch nonstick sauté pan, warm oil, then ladle approximately 2-ounces of egg into pan and move around to make thin single-layer of scrambled egg. Gently cook on one side until egg is set, slide on to baking sheet and repeat with rest of eggs until all cooked (do not stack cooked eggs.)
  3. Next peel and quarter cucumbers; spoon out seeds and julienne cucumbers into long thin strips, add to mixing bowl.
  4. Then thinly slice scallions and add to mixing bowl (reserve a pinch for garnish.)
  5. Now take all cooled egg “crepes” and gently roll up, then slice into ¼-inch circles, add to mixing bowl.
  6. Add miso vinaigrette, sesame seeds, plus salt and pepper to taste.
  7. Gently combine all ingredients and mound into bowl and top with reserved scallions for garnish.

Miso Vinaigrette

  • 1 red Fresno chile with seeds, finely chopped
  • 1/4 c. vegetable oil
  • 2 tbsp. fresh lime juice
  • 2 tbsp. white miso
  • 1 tbsp. reduced-sodium soy sauce
  • 1 tbsp. unseasoned rice vinegar
  • 1 tsp. toasted sesame oil
  • 1 tsp. toasted sesame seeds
  • 1/2 tsp. ginger, peeled, grated

Directions

  1. Whisk all ingredients together.

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