The delicious dressing for this salad comes from the juices that form while the cucumber marinates with garlic, an Arbol chile, lime juice and other ingredients. As a bonus, the fresh mozzarella pairs well with the marinated cucumbers.
Ingredients:
2 long English cucumbers (Don’t peel. Cut into 1-inch chunks)
3 garlic cloves (lightly crushed)
1 small dried whole Arbol chile (lightly crushed)
½ teaspoon sugar
½ teaspoon salt
2 tablespoons fresh lime juice (divided)
2 tablespoons extra virgin olive oil
4 fresh radishes (sliced thin)
¼ cup fresh parsley (chopped)
2 tablespoons fresh basil (chopped)
2 tablespoons fresh cilantro (chopped)
1 tablespoon fresh chives (snipped)
Fresh ground black pepper
4 slices fresh Mozzarella (look for mozzarella medallions)
Directions:
In a large, plastic bag, combine cucumbers, garlic, chile, sugar, salt, and 1 tablespoon of the lime juice. Seal and shake the bag. With the palm of your hand, lightly smush the cucumbers to release their juices. Let the bag with the cucumbers and juices stand at room temperature for 30 minutes.
Drain the cucumbers, reserving 2 tablespoons of the cucumber juice. Discard the garlic and chile. In a medium bowl, whisk the cucumber juice with the remaining 1 tablespoon of lime juice and 2 tablespoons of the olive oil. Add the cucumbers, sliced radishes, and herbs.
Arrange the salad on 4 plates. To serve, place a slice of fresh mozzarella on top of each salad.
Chef Randy’s latest book: Ojai Valley Grill It Cookbook: vegetarian and vegan recipes and tips for successful grilling with color photos on Sale at AMAZON
For additional recipes, see Chef Randy’s website at valley-vegetarian.com.
Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at Valley-Vegetarian.com for more recipes.
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