RECIPE: The Cucumber Shark

Harvey Rosen's gift to the world

Adapted from How to Garnish by Harvey Rosen.

Yield: One shark.
Note: For best results, buy a large cucumber that’s slightly curved.

1. Cut a 1/4 inch slice off the bottom of the cucumber so that the shark will lay flat on the plate. Keep the slice—you’ll use this piece later to make the shark’s menacing dorsal fins.

2. Cut a wedge out of the front of the cucumber (a little more than halfway down) to form the shark’s smiling mouth.

3. Cut two smaller, parallel wedges on each side of the cucumber, just behind the mouth, to form the gills.

4. Hollow out two holes for the eyes (I dug mine out with a toothpick, but a metal straw or similarly small cylindrical cutter would work here).

5. About two-thirds of the way back, carve out a 1/4 inch slice from each side of the cucumber. Each slice should be a neat oval—you’ll use these later to make the shark’s broader side fins.

6. Grab the slice you cut off of the bottom of the shark in step 1. Cut it in half diagonally, so that each piece has one rounded and one straight, slanted edge.

7. Use a paring knife to cut two slots in the top of the cucumber to insert the dorsal fins. This takes some trial and error—start with narrower slots than you think you’ll need, and dig them out as needed to wedge in the fins.

8. Using a similar process, carve two slots on each side of the cucumber, just behind the gills, and insert the side fins.

9. Present the garnish to your guests and/or take a giant bite out of your cucumber shark.