Thursday, June 26, 2014

cold cuke salad

easy, easy. 

and oh so refreshing during a hot summer. 

disclaimer: i don't care for cucumbers. I think they are crunchy bites of nothing. i'll eat them if i have to or if they are atop white bread and cream cheese or in the pretty pitchers at the spa (although pretty sure you aren't supposed to eat those) but otherwise? meh. 
but, when tossed with a bit of this and that and i'm hugely pregnant and hot, i'll take em ;)

Cold Cuke Salad
Serves 2.
1 firm cucumber
Drizzle (2-3 tablespoons) extra virgin olive oil
Drizzle (2 tablespoons) white or red wine vinegar
Big pinch (1/8-1/4 teaspoon) red pepper flakes
Shake or two (1/2-1 teaspoon) toasted sesame seeds
Pinch (1/2 teaspoon) dried dill weed, or to taste, and use double fresh if you've got it!
Salt and freshly ground black pepper, to taste

Peel your cuke, halve lengthwise, and scrape seeds from the insides. Then lay flat on your cutting board and slice into 1/4"-1/2" half moons. Put in a medium bowl and toss with the rest of ingredients. Taste, season accordingly, and enjoy!

1 comment:

  1. I've had a similar salad in sushi restaurants that I make at home all the time. I use seasoned vinegar (the kind intended for sushi rice), sesame oil, toasted sesame seeds, and soy sauce. Another refreshing version. I can't wait to try this kind! Thanks Katie.


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