Wednesday, May 2, 2012
Cucumber salad with poppy seed dressing
I know that this is not local cucumber season yet(far from it). Local asparagus is just showing up in the local farmers' market in Hudson Valley. But I could not resist buying a packet of adorable Persian cucumbers a few days ago.
This is a sweet, vinegary and a touch spicy poppy seed dressing that can be made ahead and kept in the fridge. It can also be made with English cucumber as well. Quarter 6 Persian cucumbers, thinly slice 1 red chilli, 2 tbs of minced cilantro ( substitute with flat leaf parsley if preferred), 60 ml rice vinegar, 125 ml olive oil, 1 1/2 tbs of poppy seeds, 2 tbs sugar, salt and pepper to taste. Shake it ( except for cucumber and chilli) in a jar ( with lid on of course - I use jam jars to make and store home made salad dressing). Pour it over cucumber - chilli mixture half an hour before serving ( best served chilled).
This recipe is adapted from Ottolenghi Cookbook.