My friends that just returned from vacation had booked two events at their home before they left. Upon their return, they panicked when the one friend that cooks got sick. It was too late to cancel their events, so I offered to cook for them. I made this salad and it was terrific. If you are a fan of cucumbers, give this a try.
Ingredients
- FOR THE VINAIGRETTE:
- ¼ cups Olive Oil
- 2 Tablespoons Rice Vinegar
- ½ Lime, Juiced
- 2 cloves Garlic, Minced
- ¼ cups Cilantro Leaves, Finely Chopped
- ¼ cups Fresh Parsley, Finely Chopped
- Salt And Pepper, to taste
- FOR THE SALAD:
- 1 whole Cucumber, Sliced In Different Ways
- 1 cup Baby Spinach Leaves
- ¼ cups Pickled Tomatillos
- sliced radishes
- FOR THE PICKLED TOMATILLOS :
- 1 cup Hot Water From The Faucet
- ½ cups Rice Vinegar
- 6 Tablespoons Sugar
- 2-½ teaspoons Kosher Salt
- 4 Small Tomatillos, Leaves Removed, Cleaned And Quartered
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Preparation
For the vinaigrette:
Combine ingredients in a bowl and mix well
For the salad:
Thinly slice cucumbers using a mandoline or sharp knife. Add spinach and top with dressing.
For the pickled tomatillos:
Combine water, vinegar, sugar, and salt in a mixing bowl and stir until
sugar dissolves. Pack tomatillos in a Mason jar, pour the brine over,
then cover and refrigerate. They should be ready in a hour or so, but
the longer they rest the better they taste.
Note: For texture variations, slice cucumbers at different angles and
shapes. Add smaller Persian cucumbers for additional texture and taste
contrast.
I made an Italian herb bread.
And a Pane Bianco
I made vanilla bean cupcakes too.
These came out looking beige because of the vanilla bean paste. I'm not sure how to get the flavor and still have them look white.
Chesapeake Bay crab spread.
To be spread on sliced French bread that I also made this morning.
Pecan tea cakes.
And since I have Eater on my mind, I made carrot coins. They had some other food which they froze before they left on their trip so these were all just side dishes. Two events saved!
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