"A cucumber roll is a visually appealing and fragrant garnish for cocktails and is incredibly easy to do. Simply use a peeler ...

Slice and Secure: After rolling, carefully slice each cucumber roll into small portions and secure them with toothpicks for a beautiful presentation. Chop some fresh dill for garnish (optional).

Let me talk about the garnish. I have here, one cup of cherry tomatoes and one cup of diced English cucumber. They're gonna get seasoned too. And to each one of these bowls I'm gonna add a half a ...

Because everything is pureed save for half a cup of diced cucumber and the red onion garnish, a quick, rough chop will do just fine. Once it's blended until smooth, the soup needs to spend at ...

Top with a splash of sparkling water or soda water for added fizz. Garnish with an extra slice of cucumber and a sprig of fresh basil.

Cover each slice with some of the cucumber slices and a slice of ... with some fleur de sel and any extra dressing, garnish with oregano leaves, and serve cool but not cold. Rice papers, or spring ...

Cover and refrigerate until chilled, 30 minutes. Ladle the soup into bowls and garnish with a drizzle of olive oil and dill sprigs. MAKE AHEAD The soup can be refrigerated overnight. NOTES The ...

Place ball of burrata on top of salad, in the center. Just before serving, pour remaining dressing over burrata, garnish with small mint leaves and sprinkle on a little flaky sea salt.

Executive Chef El Tapeo Restaurant Le Méridien Chicago – Oakbrook Center at 2100 Spring Road, Oak Brook Phone: 630.828.2044 ...

Set aside the reserved half of the chopped cucumber, tomatoes ... Drizzle with olive oil and garnish with green herbs, if desired, before serving.

But the one change that I love the most is using the roll cut instead of a mandolin to slice the cucumber. Not only will you be less likely to lose the tip of your finger, but the roll cut also ...