Tuesday, May 10, 2011

Minty Cucumber Salad

This salad will make your body temperature drop by 3 degrees. 

Just kidding.

But it is really, really cool and refreshing!

And you don't even have to fire up the stove.

Prepare it with or without the dressing...

You can use regular cucumbers and slice them in half lengthwise and remove the seeds.

Or, you can use the smaller seedless variety. 

Slice in half lengthwise,

 and cut into crescents.

 Chop up about a handful of fresh mint,

 and about half a handful of fresh flat-leafed parsley.

Zest an orange.

And toss together the cucumbers, herbs,
zest and some salt and pepper.

For the dressing, whisk together olive oil, red wine vinegar, and sugar.

And pour it over the cucumbers.
Chill and serve.

Minty Cucumber Salad
Serves 4-6

3-4 large cucumbers, halved and seeded (or use a larger number of the smaller, seedless variety)
1/2 cup fresh mint leaves, chopped
1/4 cup fresh parsley, chopped
1/2 teaspoon salt
Freshly ground black pepper to taste
Grated rind of one orange
1/4 cup olive oil
1/4 cup red wine vinegar
1/8 cup granulated sugar

Cut cucumber halves into 1/2-inch wide cresents.  Mix with the herbs, salt, pepper, and orange zest. 

Whisk together remaining ingredients and pour over cucumbers.  Mix well, refrigerate until well-chilled, and serve. 

Adapted from The Silver Palate Cookbook