I once again had the pleasure of dining at the home of my culinary sensei Pam Saindon, where I ate a stunning array of lasagna, Italian sausage, garlic bread, and salad with creamy Italian dressing.
But the best part of the salad was the vegetables — cucumbers and apples — which were dense, and uniquely flavorful. How did our chef achieve this? She smashed slices of cucumber and apple in a large press. Seasoned with only salt and subjected to a lot of pressure, they became much more flavorful. The texture which I could describe as “densely wilted” was also a delight.
I will have to do more investigation into just the pressing device that was used, but anyone looking for a new spin on vegetables should look into this ingenious process.