06 Mar Cucumber and Chive Salad
Cucumber and Chive Salad
6 March 2017
PREP. TIME: 20 MIN - SERVES: 4
The farmers’ markets in early march are full of the most wonderful produce including multiple varieties of everything. Last Saturday at Veg Out, St Kilda, I discovered at least 3 varieties of cucumber I have never seen before.
This salad can of course be made with regular cucumbers but it is a wonderful opportunity to show off alternative varieties. Edible flowers make a lovely addition.
800 g Different varieties of cucumber if available
small bunch chives, chopped
1 tablespoon coarse sea salt
1 cup cream
1 teaspoon sugar
1 teaspoon (tarragon) vinegar
2 tablespoons extra virgin olive oil
salt and pepper
edible flowers (optional)
Chopping board; Paring knife; Measuring spoons; Measuring cups; Clean tea towel; Mandoline (optional); Mixing bowl; Serving dish
Prepare the Cucumber at least half an hour in advance by doing the following:
Arrange an absorbent, clean tea towel on a bench.
Wash and dry the cucumbers. Leave the skin on.
The cucumbers need to be sliced paper thin - do this either using the finest blade on a mandoline or use a very sharp knife.
Arrange the sliced cucumbers on the tea towel in a single layer. Sprinkle coarse salt over them and allow to drain for half an hour
Prepare the Dressing
Mix the sugar and vinegar together then add the cream, season with pepper and salt. Whisk in the olive oil and the chopped chives
Arrange the cucumber slices attractively in a circular arrangement in a single layer on a large platter or shallow dish.
Pour or spoon the dressing over the cucumber.
Decorate with edible flowers and some reserved chives
Recipe by David, Elizabeth; Summer Cooking
Adapted by Elizabeth Peddey
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