The spicy cucumber salad recipe is very simple, so that may not bring any new idea to your recipe, but I hope that serves to remind everyone that we bet on the national product, our farmers are working to offer a product that meets the qualities we look for in food, we just have to go to the grocery store and select the ones we like, fresh, natural and flavored.
Our incoming today, made a very fragrant cucumbers that today we consider a luxury, they were at our table just hours after being collected, in addition to the campaign to support the Spanish cucumber, you also sum ! 2 cucumbers, 1 shallot, ½ c / c aleppo chile or pepper, 12 large mint leaves, freshly ground black pepper, a few drops of sesame oil (optional), lime juice, rice vinegar, extra virgin olive oil and salt.
If you serve the cucumbers with the skin, wash well and then cut the ends. Using a mandoline, cut the cucumbers into thin slices. Put them in a bowl Season with salt and a little extra virgin olive oil, let stand a few minutes. Meanwhile prepare the salad dressing, peel the shallots and chop very fine, put it in a container that you can work the vinaigrette and incorporates the chile, or pepper aleppo pepper (this is what today we used for this salad).
Wash and dry the mint leaves and cut into chiffonade, add them to the bowl before and immediately incorporate a few drops of lime juice, rice vinegar, sesame oil and freshly ground black pepper. Mix well and then add extra virgin olive oil, the amount to taste to be balanced with other ingredients, I personally prefer to be the olive oil dressing is outstanding, and the other nuances that contribute only to awaken to the papilla buds.
Our incoming today, made a very fragrant cucumbers that today we consider a luxury, they were at our table just hours after being collected, in addition to the campaign to support the Spanish cucumber, you also sum ! 2 cucumbers, 1 shallot, ½ c / c aleppo chile or pepper, 12 large mint leaves, freshly ground black pepper, a few drops of sesame oil (optional), lime juice, rice vinegar, extra virgin olive oil and salt.
If you serve the cucumbers with the skin, wash well and then cut the ends. Using a mandoline, cut the cucumbers into thin slices. Put them in a bowl Season with salt and a little extra virgin olive oil, let stand a few minutes. Meanwhile prepare the salad dressing, peel the shallots and chop very fine, put it in a container that you can work the vinaigrette and incorporates the chile, or pepper aleppo pepper (this is what today we used for this salad).
Wash and dry the mint leaves and cut into chiffonade, add them to the bowl before and immediately incorporate a few drops of lime juice, rice vinegar, sesame oil and freshly ground black pepper. Mix well and then add extra virgin olive oil, the amount to taste to be balanced with other ingredients, I personally prefer to be the olive oil dressing is outstanding, and the other nuances that contribute only to awaken to the papilla buds.
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