Cucumber Turned Culinary Wonder

Ben Norton

Husk is renowned for its inventive takes on Southern cuisine, drawing inspiration from tradition while planting the menu in today’s modern landscape. Ben Norton, executive chef, offers a standout dish that serves as a nostalgic nod to his grandmother’s favorite snack of peeled cucumbers and raw onion. As a child, he never understood her love for this combination, but she “ate it like candy.” Husk’s version, called Tyria Cucumber, elevates the homespun snack with a few clever enhancements. The onion is nowhere to be found, a splash of vinegar brightens the dish, peanuts introduce nutty fattiness, and a crowning disk of frozen goat cheese brings in a tangy creaminess.

The true stroke of culinary genius lies in the goat cheese. Served very cold, it gradually softens, slowly melting into a luscious, creamy dressing. This transformation not only adds a visual element to the eating experience but also ensures that each bite offers a burst of flavor and texture. “We always have some form of ‘not-salad’ salad. I want to have a vegetable-forward option that’s cool and refreshing but isn’t necessarily lettuce,” says Norton. “This dish is visually attractive but it’s also delicious to eat.”

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