Dish of Cucumber Salad
(click to enlarge)

Cucumber Salad


Algeria   -   Salatat al Khiyar
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2 #
*
50 min
Most		 This refreshing salad presents an interesting and unusual blend of flavors. If it will be eaten immediately, you can skip salting the cucumbers and make a crisper salad. For buffet, do the salting, or it will get watery.




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1
1/2
4
2-1/2
4
2
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3
1-1/2
1/2
1/3
1/4
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#
t
oz
oz
lrg
T
---
T
T
t
t
t
---
-- Salad
Cucumbers (1)
Salt
Bell Pepper Green
Green Olives (2)
Mint Leaves
Cilantro
-- Dressing
Olive Oil, ExtV
Wine Vinegar, white  
Paprika
Salt
Pepper, black
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Make   -   (50 min - 20 min work)
  1. Slice CUCUMBERS thin. A mandolin or similar is the best way. Mix with 1/2 t Salt and let sit for at least 1/2 hour, tumbling now and then. Drain, rinse and drain well.
  2. Core BELL PEPPER and cut into short thin slices.
  3. Pit OLIVES and chop coarse (see Note-3).
  4. Chop MINT and CILANTRO fine.
  5. Tumble together all Salad items.
  6. Mix together all Dressing items in a small jar.
  7. When ready to serve, shake up the Dressing, tumble with the Salad, and serve lightly chilled.
NOTES:

  1. Cucumbers:

      Use narrow unwaxed cucumbers that need not be peeled or seeded (Persian, European, Japanese etc.).

  2. Olives:

      Weight is before pitting. These should be brine cured Mediterranean olives, not Spanish lye cured cocktail olives. I use Greek Mammoth olives so I have to deal with the least number of individual olives. For details see our Olive Page.

  3. Pitting Olives:

      Olive pitters are about the most worthless kitchen tools ever invented. Just place an olive on your cutting board and whack it firmly with the side of a heavy prep knife. It will break away from the pit which can be easily removed.
  4. 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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