Cucumber jicama salad

August 26, 2009 12:00:00 AM PDT
Combine the unique flavors of cucumbers, jicama, oranges and pineapples to make a fresh summer salad. Exec. Chef Joshua Pinsky of Infusion Lounge shares the recipe.

Cucumber-Jicama Salad

  • 1 cup English Cucumber Julienned
  • 1 cup jicama Julienned
  • 2 ea segmented Valencia orange
  • 1/4 cup Pt. Reyes Blue Cheese
  • 1/4 head of Baby Frisee cleaned and chopped
  • 2 ea Cucumber Ribbons
  • 1/4 cup Vinaigrette

Pineapple Vinaigrette

  • 1/4 cup Champagne vinegar
  • 1/2 - 3/4 cup Olive oil
  • 2 tsp whole grain mustard
  • 1 tbs honey
  • 1/4 cup pineapple small diced
  • 1 tbs chopped cilantro
  • Salt and Pepper to taste

Whisk together vinegar, honey, and mustard. Slowly drizzle oil into the mixture while whisking. Add pineapple and cilantro - season with salt and pepper.

Assembly:
In a bowl mix Jicama and Cucumber with the Vinaigrette to taste. On a cutting board, wrap the mix in the cucumber ribbon. In the same bowl add the frisee and blue cheese, season appropriately with more vinaigrette. Plate the frisee mix on your serving plate then place the cucumber- jicama roll on top. Garnish with the small diced pineapple and two supremes of Valencia orange.

INFUSION LOUNGE
124 Ellis Street
San Francisco, CA, 94102
Phone: 415.421.8700
infusionlounge.com

About Exec. Chef Joshua Pinsky, Infusion Lounge:
A native of Virginia, Infusion Lounge's Executive Chef Joshua Pinsky trained at the distinguished Culinary Institute of America in Hyde Park, New York. Upon graduation, he worked at Restaurant 2941 in Falls Church, Virginia, and subsequently joined the highly-regarded Bon Appétit Management Company as a private chef in California.

Pinsky describes his seasonally-driven menu at Infusion Lounge as 'California comfort food with an Asian twist' that includes Grilled Romaine Salad with shaved Parmesan Reggiano and Miso-Date dressing, Dungeness Crab Noodles with spicy Green Curry and Galangal, tender Licorice-Teriyaki New York Strip Steak atop Celery Root-Potato Puree and Escarole, and Duck Confit Hash served with Sweet Potato Croquettes and house-made Harrisa.

"Crisp, clear, and delicious flavor profiles are our goal," noted Pinsky. "We designed the menu to be sophisticated and still satisfying."

Just opened in January 2009, Infusion Lounge has already received a "Diners Choice" Award from OpenTable.com, and was named by Conde Nast Traveler Magazine as one of the world's hottest new nightlife destinations in their 2009 Hot List.


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