Cucumber Yogurt Salad
1-2 cucumbers, peeled, quartered and sliced in chunks
1 clove garlic, minced
salt to taste
1 tablespoons dried mint or dill
1/2 cup plain yogurt
1/2 tablespoon olive oil
Mix the cucumbers together with the garlic. Layer cucumber slices in a salad bowl, sprinkling each layer lightly with salt. Let stand for 30 minutes. Pour off the liquid that has formed, pressing cucumber firmly. Crumble herbs over cucumbers. Beat yogurt until smooth; blend in a drizzle of olive oil if desired. Pour over cucumbers. Refrigerate until thoroughly chilled.
The Best Winter Veg Coleslaw
2 carrots, different colours if you can find them, peeled
1 bulb fennel, trimmed
1 black spanish radish
1 light-coloured beetroot, peeled
1/2 a small celeriac, peeled
400g red and white cabbage, outer leaves removed
1/2 a red onion
1 shallot peeled
Extra virgin olive oil
A handful of fresh soft herbs (use mint, fennel, dill, parsley and chervil), leaves picked and chopped
2 tablespoons mustard
Sea salt and freshly ground black pepper
Shred the carrots, fennel, and your choice of radishes, beet- root, turnip or celeriac on a mandoline, or use the julienne slicer in your food processor. Put the veg into a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl. In a separate bowl, mix half the lemon juice, a glug of extra virgin olive oil, the chopped herbs, yoghurt and mustard. Pour this dressing over the veg and mix well to coat everything. Season to taste with salt and pepper and the rest of the lemon juice if you like.
Gourmet | June 1997
1 large thin-skinned cucumber (or a regular peeled one)
1/2 cup white-wine vinegar
3 tablespoons sugar
1 tablespoon finely chopped fresh mint leaves
1 tablespoon finely chopped fresh parsley leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cut cucumber crosswise into very thin slices (preferably using a manual slicer). In a bowl whisk together remaining ingredients until sugar is dissolved and add cucumber, tossing to coat. Marinate cucumbers, covered and chilled, stirring occasionally, 4 hours.
I love this sauce, and put it on everything- burgers, chicken wraps, salad dressing, the list is endless. You can puree it as a sauce or leave chunky.
1 c yogurt
2 Tbls extra virgin olive oil
1/4 c mint leaves, chopped fine
2 cloves garlic, minced (I use a garlic press)
1/2 tsp paprika (use fresh spices if poss.)
3 med cucumbers
Seed the cucumbers, slice thin, and toss w/ 1⁄4 tsp salt- drain 10-15 minutes in a colander. Whisk yogurt, oil, mint, garlic and paprika, whisk in cukes and serve chilled.
1-2 black Spanish radishes, scrubbed and grated
3 cups finely shredded cabbage
1 cup coarsely grated carrots
1/2 cup thinly sliced green or red onion
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
2 tablespoons olive oil
2 tablespoons finely chopped fresh parsley, cilantro, or mint leaves.
In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herb, and salt and pepper to taste.
Lettuce-and-Mint-Braised Sugar Snap Peas
1/2 pound sugar snap peas
8 large Butter lettuce leaves
1/4 tsp sugar
1 Tbs butter
1 bunch mint
2 scallions, halved across
Rinse peas and remove strings. Rinse lettuce leaves and arrange half of them, with water still clinging to the leaves, in a smallish heavy saucepan to hold ingre- dients snugly. Add sugar snaps, sugar and 1/2 Tbs. but- ter. Divide the mint into 4 bunches and tie each with one of the scallion halves. Add the bundles to each leaf. Press remaining lettuce over to enclose contents.
Turn the heat to high. When contents steam, reduce heat to moderately low and cover pan. Cook, shaking several times, until sugar snaps are just tender, 4 to 7 minutes. Remove lettuce covering and mint bundle, discard. Transfer sugar snaps to a warmed serving dish. Toss with salt and remaining 1/2 Tbs. butter.
Yogurt and Cucumber Soup with Mint
1 quart yogurt, drained for 25 minutes
1 1/2 c. milk or buttermilk
2 garlic cloves
1/4 c. chopped parsley
3 T. chopped mint
1 T. extra virgin olive oil
Salt and pepper to taste
Combine the yogurt and buttermilk in a bowl. Pound the garlic with 1/2 t. salt in a mortar until smooth. Halve the cukes lengthwise, scrape out the seeds, then grate them using the large holes of a grater. Stir the garlic, cukes, herbs, and oil into the yogurt. Taste for salt and season with pepper and lemon juice. Chill well before serving.
Yogurt Mint Cucumber Salad
1 c. plain low-fat yogurt
2 T. extra-virgin olive oil
1/4 c. minced fresh mint leaves
2 small garlic cloves, minced or pressed through a garlic press (1 heaping teaspoon)
Salt and ground black pepper
3 medium cucumbers, seeded, sliced, salted and drained
To seed, slice, salt and drain the cukes: Peel and halve each cuke lengthwise. Use a small spoon to remove the seeds and surrounding liquid from each half. Lay the cuke halves flat-side down on a cutting board and slice them on the diagonal into 1/4 inch pieces. Toss the cukes with 1 teaspoon of salt for each cuke and place in a colander to drain. Place something heavy on top of them to help them drain.
Whisk the yogurt, oil, mint, garlic, and salt and pepper to taste in a medium bowl. Add the cucumbers; toss to coat. Serve chilled, adjusting seasonings if necessary.