Here's the last recipe from my demo last week at Blooming Glen Farm. This one is probably my favorite--I just love the flavors that are in it. It's kind of a Thai-type of thing going on--sweet, sour, spicy. I actually made this for one of my clients today. You'll love it, too.
Oh, and if you like these recipes, check back after my next BGF demo on August 19. I'll be posting more.
But for now, enjoy this crisp and fresh salad. Perfect for a side with some grilled meat. I used Kirby cucumbers at the farm--they're the smaller ones used to make kosher dill pickles. They have very small seeds, so I didn't seed them. If you're using the larger, slicing cucumbers, you'll want to seed them to get rid of a lot of water and the tough seeds. I also left out the peanuts at the farm due to allergy concerns.
CUCUMBER SALAD WITH CHILE, MINT AND BASIL (adapted from Cook's Country magazine)
4 cucumbers (or 8 if using the smaller Kirby variety), peeled, halved lengthwise, seeded and sliced thinly
1/3 cup white wine vinegar
1 Tbsp lime juice
2 tsp vegetable oil
1 1/2 tsp sugar
1 tsp salt
1/8 tsp pepper
1 Tbsp fish sauce
2 hot peppers (Thai bird chiles or jalapenos, for example), seeded and minced
1/4 cup mint, chopped
1/4 cup basil, chopped
3 Tbsp peanuts, toasted
- Evenly spread cucumber slices on a paper towel-lined baking sheet. Refrigerate while preparing dressing.
- Bring vinegar to a simmer in a small saucepan over med-low heat; cook until reduced to about 2 Tbsp, 4-6 min.
- Transfer vinegar to a large bowl and set aside to cool to room temperature, about 10 min. When cooled, whisk in lime juice, oil, sugar, fish sauce, chiles, salt and pepper.
- When ready to serve, combine cucumbers, mint and basil with the dressing. Let stand 5 min; then retoss and sprinkle with peanuts.