Crudite Stack

Servings

24 340-g.

1.02 kg. Queso Fresco Cheese
2.7 kg. Markon Tomatoes
2.7 kg. Seedless Cucumbers
680 g. Markon Cleaned Baby Spinach
680 g. Watermelon Radish
340 g. Jumbo Red Onions
710 ml. Gordon Signature White Balsamic Vinaigrette Dressing
48 un. Spanish Queen Olive
170 g. Wild Baby Arugula

Recipe Preparation

1] Slice the queso fresco into 15 g. pieces on an electric slicer. Leave it just thick enough so it will not break when picking up the slices. Slice the tomatoes into 38 g. slices on an electric slicer.

2] Score the outside of the cucumbers with a channel knife. Slice widthwise into 4”-long pieces. Slice lengthwise into 1½”-wide pieces. The slices should weigh about 38 g. each.

To prepare à la carte:

1] Spread out 7 g. of spinach on a warmed serving plate in a circular pattern. Place a tomato slice on top of the spinach. Fan 9 g. of radish slices, 1 slice of queso fresco, 9 g. of red onions and 1 slice of cucumber on top of the tomato slice.

2] Place another tomato slice on top of the cucumber. Fan 9 g. of radish slices, 1 slice of queso fresco, 9 g. of the red onions and 1 slice of cucumber on top of the tomato slice. Repeat the last layer the same as above, finishing with a cucumber slice.

3] Use a squeeze bottle and drizzle 30 ml. of Fuji apple vinaigrette over the top of the cucumber. Place 6-7 arugula leaves on top of the cucumber. Place two olives on the opposite sides of the crudite stack on top of the spinach. Note: Presentation will vary depending on the seasonality of the available vegetables.