Serving
(click to enlarge)

Cucumber Watercress Salad
Euro/American

Serves:
Effort:
Sched:
DoAhead:  
4 salad  
*
10 min  
Must

An elegant, stand-out salad, tart and delicious. This recipe makes 2 large salads or 4 small salads. Option - instead of using them for garnish you could shred some red bell pepper and mix it in.



1
4
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3
2
1/3
1/4
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#
oz
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T
T
t
t
---
Cucumbers (1)
Watercress
-- Dresssing
Olive Oil ExtV.
Lime Juice
Salt
Pepper
--- Garnish
Red Bell Pepper
  1. Peel CUCUMBERSwith a vegetable peeler and discard peels. Cut the cukes in half so the length of shavings will be about 4 inches or so. Continue with the vegetable peeler and shave the cukes right down to the seed core, rotating them as you go. Eat the seed cores with a sprinkle of salt.
  2. Cut bottom 1 inch from bunch of WATERCRESS to remove the thicekest part of stems. Separate into separate stems, breaking any that are too long and discarding any that are too thick. Mix thoroughly with cucumber shavings.
  3. Mix together all Dressing items.
  4. Cut Bell Pepper into very thin strips for garnish.
  5. When nearly ready to serve, toss Cucumber mix with dressing, garnish and serve chilled. Don't mix in dressing too far in advance because the cucumbers will exude some water.
NOTES:
  1. Cucumbers:   The regular supermarket waxed blimp cucumbers work fine here, though other varieties can be used.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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