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Prep Time: 25 Minutes Cook Time: 3 Minutes |
Ready In: 28 Minutes Servings: 6 |
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This is an unusual salad, full of intriguing flavors. Perfect for a summr picnic menu. Originally from an August 1984 issue of Bon Appetit that had a feature on Picnics Made Perfect. Ingredients:
2 large english hothouse cucumbers |
3 teaspoons coarse salt |
1/4 cup lemon peel, finely julienned |
1/4 cup orange peel, finely julienned |
1/3 cup fresh orange juice |
1 1/2 tablespoons fresh lemon juice |
1/3 cup olive oil |
salt & freshly ground black pepper |
Directions:
1. Halve each cucumber lengthwise.
2. Cut long grooves in skin using fork.
3. Scoop out hollow in center of each using a melon ball cutter; discard seeds and pulp.
4. Slice cucumbers 1/4 inch thick.
5. Place cucumber slices in colander, sprinkle with salt and gently toss;drain 30 minutes.
6. Rinse in cold water and pat dry.
7. Blanch citrus peels in simmering water 3 minutes; rinse in cold water and pat dry.
8. Blend juices in small nonaluminum bowl.
9. Whisk in oil in thin stream;season to taste with salt and pepper.
10. Mix in cucumbers and peels.
11. Refrigerate at least 2 hours.
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