Plenty: Vibrant Recipes from London's Ottolenghi
Cucumber Salad with Smashed Garlic and Ginger
Page 166
| Course Type: Salads
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Recipe Reviews
Zosia from Toronto, ON
Very refreshing cucumber salad with a light Asian vinaigrette dressing flavoured with rice wine vinegar and sesame oil.
It’s quick to prepare but should be started 1 hour before serving to allow the red onions to marinate in the dressing. I don’t normally peel my cucumbers and I saw no need to do so this time as the English cucumbers I used had thin, unblemished skin. I followed the author’s direction to pound the ginger, garlic and some salt in a mortar until crushed but not yet a paste. I think I should have taken it a bit further as some of the larger pieces of ginger were a little overwhelming.
Still, it was a great flavour combination and, I thought, a really delicious take on a cucumber salad.
(edited 20th April 2012) (0) comment (2) useful
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