Summer Cucumber Napoleon with Fresh Asparagus and Chive Raita A great appetizer that boasts sliced beefsteak tomatoes, cucumbers, asparagus that is topped with delicious tomato scallion raita and drizzled with golden italian and balsamic dressing. Methods:
Yield: 20 Servings Food Cost Per Serving: $1.15 Ingredient Beefsteak Tomato, Âź inch slices English Cucumber, skin on Âź inch slices Asparagus, steamed, chilled
Quantity 10 tomatoes 20 each 60 pieces
Imperial Balsamic & Olive Oil Vinaigrette Classic Golden Italian Dressing
20 fl. oz. 20 fl. oz.
Tomato Scallion Raita - see recipe below Salt and Pepper
10 oz. wt. to taste
Tomato Scallion Raita Ingredient Plain Yogurt Scallion, thinly sliced
Quantity 4 cups 1 1/3 cup.
Tomato, diced small
1 cup
Lemon Juice
1 tsp.
Salt
to taste
Methods: 1. Mix all ingredients together 2. Place in refrigerator overnight to allow flavors to marry
1. Take slices of tomato and cucumber, lightly brush with a small amount of the Italian Dressing. 2. Sprinkle a small amount of salt and cracked pepper on one surface of the vegetables. 3. Begin layering them, starting first with one slice of tomato, then followed by a layer consisting of three slices of cucumber . 4. Follow this pattern until you have used all of the vegetables. The top layer should be a tomato slice. Place this in the center of an individual serving plate. 5. Place the chilled, cooked asparagus on the top layer and apply 1 tbsp. of the Tomato Scallion Raita. 6. Drizzle the remaining Italian Dressing, followed by the Balsamic Dressing. 7. Garnish with additional cracked pepper if desired.