Here's the 2015 C-CAP salad recipe

WHY?  

We're reprinting this recipe because it's changed from last year.  Take time to review this - and practice it.  You're going to spend some time emulsifying this vinaigrette, and trust us on this: the judges will want to see a real emulsion, with no visible drops of oil floating or landing on your vegetables.

Tomato, Cucumber & Bell Pepper Salad

Yield: 2 portions

 INGREDIENTS

1 whole tomato; peeled, seeded, small dice
1/2 English cucumber (preferred); peeled, seeded and small dice

1/2 English cucumber (preferred); thinly sliced
1/4 red bell pepper, small dice
1/4 yellow bell pepper; small dice
1/4 red onion; small dice
1/4 jicama, small dice (if available)

Vinaigrette:
2 Tbs. fresh lime juice
1 Tbs. vinegar (rice, white wine or tarragon)
6 Tbs. olive oil (light or virgin)

2 Tsp. minced cilantro**

1/8 Tsp. salt

1/8 Tsp. black pepper

Tasting Note: Add additional vinegar, salt and/or black pepper to balance out the dressing if necessary.

PROCEDURE

1.    In a bowl, add lime juice, vinegar, salt, and black pepper. Incorporate the olive oil slowly, whisking vigorously until emulsified. Add minced cilantro and blend well. Remember to taste and readjust seasoning if necessary.

2.    In a separate bowl, combine all the diced vegetables* and toss with a small amount of the vinaigrette, use enough to coat the vegetables. Do not overdress the salad.

3.    Taste and readjust seasoning with salt and/or pepper, if necessary.

4.    Arrange the thinly sliced cucumbers in a lightly oiled ring mold (2” deep, 3” round), on a large plate. (You will need approximately 12-14 slices of cucumber.)

5.    Drain the diced vegetables of any extra vinaigrette, preferably with a small sieve.

6.    Fill the ring mold lined with cucumbers with the drained vegetables just to the rim of the cucumber slices and press lightly with the back of a spoon to compress the vegetables.

7.    Unmold the salad, making sure you have filled the mold.

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* Size of whole ingredients, prior to cutting, will vary. Competitors must judge the proper proportions of ingredients to use in order to create a delicious tasting salad. We recommend approximately two tablespoons of each cut vegetable per salad but correct proportions will require practice and tasting your salads. Your first dice cut determines the size of all your cuts!
** Arizona judges require your cilantro be very finely minced ("dust" and mixed with your vegetables. THERE IS NO GARNISH - and you can expect to lose points for adding it.