Tuesday, August 07, 2007

Recipe: Cucumber Shallot Salad

Shallots taste like a cross between garlic and mild onion. They add a small but pungent kick to traditional cucumber salad.


1/4 cup vinegar (I use balsamic, but any kind will do)
1/4 cup olive oil
1 finely chopped shallot
dash cayenne (optional)

Let sit at room temperature for at least an hour. Then, add 2/3 cup water and 2 tsp sugar.

Thinly slice 2 large cucumbers or 3 medium ones. Put in a bowl and pour the vinegar mixture over. Refrigerate for several hours, the longer the better, stirring occasionally.

Makes 6 generous servings.

Note: to take it down a notch, strain the vinegar mixture before adding to cucumbers. This will remove the shallot and most of the cayenne, leaving only a hint of these flavors.