For the dipping sauce, blend or
Peel cucumbers completely.
Slice fine with slicer.
Drain off juice.
Sprinkle with salt, pepper and caraway seed.
Peel and dice soft-boiled potato.
Mix with cucumbers.
Pour oil and vinegar over mixture.
Sprinkle with a touch of garlic.
Chill.
egrees celcius.
Beat eggs and vinegar in a bowl.
Crush
Bring vinegar, dashi, soy sauce and mirin to a boil in a small saucepan. Let cool for 5 mins then stir in ginger juice. Chill for 15 mins.
Place cucumber slices in a colander and toss with salt. Let stand for 10 mins. Rinse under cold water then drain, gently squeezing out excess moisture. Chill.
Meanwhile, place seaweed in a small bowl, cover with cold water and let stand for 5 mins. Drain.
Arrange cucumber, seaweed and crab meat on a serving plate. Pour dressing over top and toss to combine.
Place the cucumber and pepper in a medium bowl. Add the shallot, vinegar, Tabasco, dill, lime juice and olive oil. Mix well.
Place the crushed ice on a serving plate or platter and arrange the oysters on top. Place a teaspoonful of cucumber mixture on each oyster and garnish with caviar. Serve.
Mix together the ginger, yogurt, honey, vinegar and dill. Season to taste with salt and freshly ground black pepper.
Spoon the dressing over the cucumber and melon, to taste. Mix well to coat. Great for picnics - store in jam jars for easy transportation.
Cook 1/2 cup quinoa according to package, let cool. In large bowl, whisk together 3 tablespoons olive oil and 2 tablespoons sherry vinegar (or red wine vinegar); season with salt and pepper. Add the quinoa, 1/2 pound cut up tomatoes, 1/2 sliced English cucumber and 4 cups baby arugula and toss to combine; season with salt and pepper.
en sliced.
Cut cucumber into thin slices and put into a
dium heat. Cook the fish for about 3 mins each side
he oil in a skillet and saute the onion. Add the
In a bowl, mix vinegar with water.
Slice a cucumber and place it in the bowl with the vinegar.
Add several sprigs of tarragon (or Tagetes Lucida), layering it with the cucumber slices and refrigerate for several hours.
For the soy vinegar sauce, combine all the ingredients
uns clear; drain. Place rice and 3 cups water in a
gredients and mix thoroughly. Refrigerate for
Layer the sliced onions and cucumber in a large non-metallic
Cut onion slices into quarters.
Toss cucumber slices and onion together in a medium bowl.
Stir sour cream, vinegar, salt and pepper into cucumber mixture until well blended.
Let stand 5 minutes.
Divide salad greens among four salad plates.
Stir cucumber and onions again.
Top each plate of greens with 1/4 of the cucumber mixture.
In a glass bowl or crock, layer cucumber and onions.
In a medium saucepan, combine sugar, vinegar, salt, mustard, celery seed, and turmeric.
Bring to a boil; stir until sugar dissolves. Pour over cucumber and onions.
Cool.
Cover tight.
Refrigerate for 24 hours.
Store in refrigerator for up to a month.
Soak cucumber and onion in salted water in refrigerator for about 2 hours.
Drain thoroughly.
Cover with sour cream and vinegar mixture.
Sprinkle with chopped dill.
Combine cucumber and onion in a salad bowl. Season with salt and stir well.
Rinse purslane and pat dry with a tea towel. Pick off large leaves and tender upper part of the stems. Discard woody ends of the stems.
Add purslane to cucumber mixture along with feta cheese, olive oil, and vinegar. Toss well. Taste and season with additional vinegar or salt, if desired. Serve immediately.
ith all burners on low and hood closed until temperature reaches