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Crudite Stack

Yield 24 12-oz.

Ingredients

  • 2 1/4 lb. Queso Fresco Cheese
  • 6 lb. Markon Tomatoes
  • 6 lb. Seedless Cucumbers
  • 1 1/2 lb. Markon Cleaned Baby Spinach
  • 1 1/2 lb. Watermelon Radish
  • 12 oz. Jumbo Red Onions
  • 1 1/2 lb. Fuji Apple Vinaigrette
  • 48 ct. Spanish Queen Olives
  • 6 oz. Markon Wild Baby Arugula

Preparation

Wash hands.Wash all fresh, unpackaged produce under running water. Drain well.

1. Slice the queso fresco into ½ oz. pieces on an electric slicer. Leave it just thick enough so it will not break when picking up the slices. Slice the tomatoes into 1⅓ oz. 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 1 1/3 oz. each.

To prepare à la carte:

Wash hands.

1. Spread out 1/4 oz. of spinach on a warmed serving plate in a circular pattern. Place a tomato slice on top of the spinach. Fan 1/3 oz. of radish slices, 1 slice of queso fresco, 1/3 oz. 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 1/3 oz. of radish slices, 1 slice of queso fresco, 1/3 oz. 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 1 oz. 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.