I'm trying this salad today as one of my contributions to brunch. I'm very excited to try my first Hazan recipe.
She has you slice the cukes, oranges and radishes and layer them on a platter. Then you layer on some mint and, finally, add salt, olive oil, and lemon juice, toss and serve.
Questions. Should I do the slicing and layering at home, then toss and serve once I get to my destination? Seems like a hassle to toss there at the table. How do you "toss" on a platter anyway?
I like the idea of the presentation of all the sliced cukes, oranges and radishes nearly arranged on the platter...can I toss with the olive oil/lemon juice first, then layer the veggies? So I can maintain the pretty presentation?
Finally, I have a chilled stainless steel platter I want to use. Is that a bad choice with the acid of the oranges and lemon juice?