After a 12-day backpacking trip in the San Raphael Swell last week, we had a wonderful meal at the Desert Bistro in Moab, UT. One of the items we ordered was a chopped salad that was incased in a thin wall or wrap of cucumber, maybe about two or three inches in diameter. The peeled cucumber had been sliced lengthwise, probably with a vegetable peeler to form a strip about 1.5 to 2 inches high. I would like to use this technique for salad plate featuring three different wrapped vegetable salads (I'm thinking of a petite green pea with a lime-mint mayo, a ponzu dressed shredded carrot, and a walnut oil dressed chopped beet--three different colors). The question I have is how one keeps the cucumber wrap in place. The restaurant did not use anything as crude as a toothpick. Anyone with experience in trying this have an answer? Thanks, as always.