sábado, 12 de julio de 2008
Lemon Cucumber Salad
Photo of lemon cucumbers at the Farmer's Market in Torrance, CA.
6 lemon cucumbers
½ sweet red onion, cut into rings
2 vine-ripened red and 2 yellow tomatoes
⅓ cup rice vinegar
2 wweet yellow corn cobs, grilled and cut off the cob
6 cups spring greens
lemon thyme vinaigrette
Cut the lemon cucumber into six wedges each, set aside. Place the onion rings in a small bowl and toss with the rice wine vinegar, set aside. Cut the tomatoes into six slices each and sprinkle with salt and fresh black pepper, set aside.
Rub the corn with a little olive oil and season with salt and pepper. Place the corn on a hot grill for about five minutes; turning every minute. Remove from the grill and cut the corn off the cob, set aside.
To serve toss the greens with about five tablespoons of vinaigrette, place one cup of greens on each plate and divide the cucumber, onions, and tomatoes on each plate. Sprinkle with grilled corn and any extra vinaigrette if desired
Lemon Thyme Vinaigrette
Servings: about 1/4 cup
¼ cup extra-virgin olive oil—can use hazelnut or walnut oil
2 tablespoons freshly squeezed lemon juice
½ teaspoon Dijon-style mustard
¾ teaspoon fresh thyme leaves, chopped
1 clove garlic, minced
¾ teaspoon coarse salt
pinch freshly cracked black pepper
In a jar or bowl, combine olive oil, lemon juice, mustard, thyme, garlic, salt, and pepper. Store, covered, in the refrigerator. Serve at room temperature. Shake or stir just before serving.