Cucumber and Lavender Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This lovely salad would be wonderful on a bed of heirloom oak leaf lettuce with a bit of the vinaigrette drizzled over all. Recipe is an adapted one from California restauranteur and cookbook author Jesse Cool. Ingredients:
1 large organic cucumber, very thinly sliced |
1 organic red onion |
1/2 organic red bell pepper, thinly sliced |
1/4 cup seasoned rice wine vinegar |
2 tablespoons extra virgin olive oil |
1 tablespoon chopped fresh lavender |
1 garlic clove, minced |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. In a large bowl, combine the cucumber, onion, and bell pepper.
2. In a small bowl, whisk together the vinegar, oil, lavender, garlic, salt, and black pepper.
3. Drizzle the dressing on the cucumber mixture and let stand for at least 10 minutes.
4. Kitchen tips: If you like, peel the cucumbers, and if you want a less watery salad, seed the cucumbers by running the tip of a teaspoon down the center.
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