Wednesday, December 29, 2010

A new take on cucumber salad

Spicy tasty and so easy to make!

4 cucumbers, peeled, halved lengthwise, seeded, and sliced thin
1/3 cup champagne vinegar
2 tsp grated lime zest plus 1 tablespoon juice
2 tsp  olive oil
1 jalapeno chile, stemmed, seeded, and minced
1 ½ tsp sugar
1 tsp salt
1 cup chopped fresh cilantro
3 tbs pepitas, toasted and chopped coarse (if you cant find pepitas use browned pine nuts)

1. Evenly spread cucumber slices onto paper towel-lined rimmed baking sheet. Refrigerate while preparing dressing.

2. Bring vinegar to simmer in 8-inch skillet over medium-low heat; cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer to large bowl and cool to room temperature, about 10 minutes. Whisk in lime zest, lime juice, oil, jalapeno, sugar, and salt.

3. When ready to serve, add cucumbers and cilantro to dressing and toss to combine. Let stand 5 minutes; sprinkle with pepitas and serve. Eat within the hour

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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.