Recipe: Sesame Lemon Cucumber Salad
I really enjoyed this cucumber salad. It is a takeoff on one found in Annie Somerville's cookbook Fields of Greens (Bantam, 1993) - and republished in Cooks Illustrated. It had just a bit of zip, and wasn't the typically soggy dill in white stuff cucumber salad... I will definitely serve this to company as a crunchy, flavorful, pretty and different side dish.
Although preparing the cucumbers as Cooks suggests is a little fussy for the last minute prep I typically engage in (I cut the "draining" time short) - this salad came together very quickly once that was done.
HOW TO SALT AND DRAIN CUCUMBERS
Peel, halve lengthwise, and scoop seeds from 3 medium cucumbers (about 8 ounces each). Stack halves flat side down; slice diagonally 1/4-inch thick. Toss with 1 tablespoon salt in strainer or colander set over bowl; weight with water-filled, one-gallon-sized zipper-lock freezer bag, sealed tight. Drain for at least 1 hour, and up to 3 hours. Transfer to medium bowl; reserve for further use.
SESAME LEMON CUCUMBER SALAD
Serves 4 as a side dish
This salad, with its Asian flavor, is a takeoff on one found in Annie Somerville's cookbook Fields of Greens (Bantam, 1993).
1/4 cup rice vinegar
1 tablespoon juice from 1 small lemon
2 tablespoons Asian sesame oil
2 teaspoons sugar
1/8 teaspoon dried red pepper flakes plus more to taste
1 tablespoon sesame seeds, toasted in a pan over medium heat until fragrant and golden, 4 to 5 minutes 3 medium cucumbers, sliced, salted and drained (see directions above)
Whisk all ingredients except cucumbers in medium bowl. Add cucumbers; toss to coat. Serve chilled or at room temperature.
Although preparing the cucumbers as Cooks suggests is a little fussy for the last minute prep I typically engage in (I cut the "draining" time short) - this salad came together very quickly once that was done.
HOW TO SALT AND DRAIN CUCUMBERS
Peel, halve lengthwise, and scoop seeds from 3 medium cucumbers (about 8 ounces each). Stack halves flat side down; slice diagonally 1/4-inch thick. Toss with 1 tablespoon salt in strainer or colander set over bowl; weight with water-filled, one-gallon-sized zipper-lock freezer bag, sealed tight. Drain for at least 1 hour, and up to 3 hours. Transfer to medium bowl; reserve for further use.
SESAME LEMON CUCUMBER SALAD
Serves 4 as a side dish
This salad, with its Asian flavor, is a takeoff on one found in Annie Somerville's cookbook Fields of Greens (Bantam, 1993).
1/4 cup rice vinegar
1 tablespoon juice from 1 small lemon
2 tablespoons Asian sesame oil
2 teaspoons sugar
1/8 teaspoon dried red pepper flakes plus more to taste
1 tablespoon sesame seeds, toasted in a pan over medium heat until fragrant and golden, 4 to 5 minutes 3 medium cucumbers, sliced, salted and drained (see directions above)
Whisk all ingredients except cucumbers in medium bowl. Add cucumbers; toss to coat. Serve chilled or at room temperature.
Comments