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For an eye-catching, show-stopping appetizer — elegant, yet oh-so-easy to achieve.
English cucumbers
liver
eggs
guacamole
salad greens
watermelon radish (optional)
jicama, cut into sticks (or pepper or carrot sticks)
Place cucumber on cutting board. Cut off ends with a paring knife and discard. Cut thin lengthwise strips from cucumber with vegetable peeler, making sure there’s a bit of green peel on both sides of each strip. Continue cutting strips until you reach the seeds.
Turn cucumber over and peel thin strips from that side until you reach the seeds.
Roll cucumber strips to form rings. Place three rings on a plate and fill with a scoop of chopped liver, a scoop of eggs, and a scoop of guacamole. Add three jicama sticks (or any vegetable of your choice) to each roll.
Garnish plate with greens and watermelon radish slices.
Photography: Hudi Greenberger
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