Posts Tagged ‘salad’

Cucumber Season

September 9, 2011

The box from the CSA we joined showed up this morning as we all bustled to get out of the house. It is now a mad dash to get the veggies into the fridge and out the door in record time.
I love opening the box because although we pick what we get; I have often forgotten the details by Friday.

Looking into the box this morning I was pleased to see a gigantic cucumber; if it was not organic I would swear that it was a genetic pairing of a cucumber and an elephant. Often these gigantic cucumbers are bitter or tasteless, but we got a similar specimen last week. It was delicious and refreshing, crisp and cucumbery (Check out the quiz show from BBC radio The Unbelievable Truth with host David Mitchell).

So what to do with a cucumber this size? A quick prep time salad is my favorite way to eat good fresh cucumbers.

Ingredients:

-One or two fresh cucumbers peeled and sliced into thin rounds (I like the slices paper thin, but do what your knuckles and patience can stand).

– Fresh pepper to taste

– Salt to taste

– A 1/3 cup rice wine vinegar; there should be enough to thoroughly coat the cucumbers, but they should not be floating in the vinegat.

– One teaspoon of sesame oil (I sometimes add a little hot sauce for a kicker)

Process:

Throw everything in a ceramic or glass bowl. Chill for half hour. Serve.

This is a really easy side salad and I have not an adult or child who has not liked it. I think the recipe is ultimately my approximation of something I had in a little teriyaki shop a few years ago.

Enjoy.

beet and carrot salad poached from a mayo clinic cookbook

July 8, 2010

I found this great cook book in a used bookstore a ways back. I must admit I mostly look at the pictures when I am hungry and then eat something boring. There is a great recipe in the book which is super easy for a beet and carrot salad which is amazing and easy. For the parents out there; even the finicky eaters love this one (you can tone down the garlic if needed).

Ingredients:

a food processor

2 or 3 medium sized beets boiled until soft and cut into food processor sized pieces

4 or 5 medium sized carrots

1/3 cup of fresh cilantro

2 cloves of garlic minced

1/3 cup of rice wine vinegar

Directions:

Shred beets in the food processor and place in a large mixing bowl (something that will not stain is preferable)

Shred carrots in the food processor and add to the beet mixture

Add minced garlic

Add rice wine vinegar

Add the cilantro and mix thouroughly

Garnish with a little extra cilantro

Enjoy.