Organic English Cucumber salad, white balsamic vinaigrette, toasted marcona almonds

February 2, 2012 9:23:29 AM PST
Executive Sous Chef from Jack Binion's Steak House at Horseshoe Casino has a few ideas for dishes that are easy to transport.

6 seedless cucumbers, sliced in half, then 1/4 in on angle

6 roma tomatoes, cut into 8ths

Half red onion, med. Dice

1 cup white balsamic vinegar

6 basil leaves

1/2 cup chopped garlic

1/4 cup honey

3 cups olive oil

Salt/pepper to taste

1/2 cup marcona almonds

1. Combine vinegar, honey, basil, garlic well. Using hand mixer or wire whisk slowly drizzle olive oil into mixture until emulsified. Should not separate. Season with salt and pepper.

2. Combine veggies and toss with dressing in salad bowl.

3. In 350F oven, place almonds on cookie sheet and toast for 3-4 min. Season with salt and pepper. Let cool

4. Garnish with toasted almonds

Tip: Always remember proper ratio for vinaigrette is 3:1 oil to vinegar.