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4 ounces hothouse cucumber, peeled and thinly sliced lengthwise
It's true that the use of lye peelers began to drop off dramatically in the 1970s, but some processors stuck by their lye peelers because those units produce peeled fruit that looks better than anything steam peelers can offer.
16 asparagus spears, peeled and blanched, trim reserved
4 ripe, medium California avocados, seeded and peeled
2 tart green apples, peeled, cored and finely diced
1/2 onion, peeled, chopped and sauteed until golden brown
2 zucchini (OR potatoes OR eggplant), peeled, if desired and diced
3 carrots, peeled, channeled with a lemon stripper, sliced thinly on the bias
1 pound rock shrimp, rinsed and dried OR peeled medium shrimp, cut into thirds
1 medium jicama, peeled and sliced into five 3X3X 1/8-inch thick slices
BAGNA CAUDA: Using a mortar and pestle, pulverize 2 to 3 garlic cloves, peeled and finely chopped (about 1 tablespoon) and 4 (3-inch-long) salt-packed anchovies, rinsed well, backbones removed and finely chopped (about 1 tablespoon), until a smooth paste.