Cucumbers are a little under-rated in this household, yet they make beautiful salads (and incredible juices!). Meet two wonderful cucumber salads. They are so similar yet distinctly different in taste.
As you know from reading this blog’s sister site, I have been blogging FOREVER! The time has come to record many of these old recipes here on Heat in the Kitchen and A (Life) Time of Cooking. It is 17 years since I began blogging and 6 years since A (Life) Time of Cooking came into being. As part of those celebrations, during the next few months I am reblogging some of those recipes from 1996 – 2005. They are no longer in existence in the blogosphere, except , perhaps, where copied….. :) The recipe that appears below is exactly how it appeared when it first appeared on that blog long ago, along with the comments from that time.
Looks spectacular on a white plate!
|1 cucumber||generous sprinkling of salt||1 Tblspn white wine vinegar|
|3 Tblspn cold pressed virgin olive oil||Maldon sea salt and freshly ground black pepper|
Peel the cucumber and slice extremely thinly. Arrange in a circular pattern on a large dish, without making layers. Sprinkle generously with salt and leave for 30 minutes. Drain and pat dry. Sprinkle with the vinegar and drizzle with olive oil, and season. Leave 30 minutes before serving. The cucumber will be translucent and moist.
Oh, this is so yummy! Influenced by life with Ken, no doubt….
|cucumber||Rice wine vinegar||the best virgin olive oil|
|freshly ground or cracked black pepper|
Peel the cucumber and slice thinly. Arrange on a dish, and drizzle with rice wine vinegar and olive oil. Grind pepper over, serve and wait for the praises.
From the Cucumbers Series
- Cacik: Turkish cucumber and Yoghurt Mezze
- Cool as a Cucumber Curry – Cucumber Curry
- Cucumber, Herbs and Poppy Seed Salad
- Cucumber Salad with Sesame
- Simple Cucumber Salad
- Simple approaches
- Asian Cucumber and Tofu Salad