Reply to Vegetable Dish for Easter Brunch?

Forum Index » Food, Cooking, and Restaurants

Reply to "Vegetable Dish for Easter Brunch?"

Subject:

Emoticons





More smilies

Text Color: Font: Close Marks

[quote=Anonymous]I find a nice cucumber and tomato salad in vinagrette goes well with most brunches and is nice and different.  Here are some tips from my mothers recipe.  Peel and cut cucumbers in half longways, scoop out seeds, then cut into crescent slices (I usually do about 1/4" slices).  Salt the cucumbers and set aside for 30 minutes, then rinse the salt off and put cucumbers in dish towel and wring the excess water out.  This is important.  Cucumbers have a LOT of water and if you don't do this, then the water will slowly come out of the cucumbers and completely water down the vinagrette.  Additionally, after you put the cucumbers in the vinagrette, they'll absorb some of the vinagrette to hold the flavor better.  Put in whole grape tomatoes.  If you cut the tomatoes, they'll do the same as the cucumbers, water down your vinagrette.  Make a vinegrette with your favorite oil (I usually use olive, but grapeseed or canola will avoid adding any extra flavor to the vinagrette) and favorite vinegar (works with red wine, cider, rice wine, but avoid balsamic as it is too strong a flavor and the color makes the cucumbers look bad), a touch of sugar,  and (optional) a touch of crushed red pepper flakes.  I often will heat the oil and put in some crushed or minced garlic until you can smell the garlic, before mixing with the rest.  Also optional, but I find makes a huge improvement is a touch of sesame oil at the end.  Let the salad chill and marinate at least one hour to overnight.

Sounds like a lot of work, but it isn't.  Cutting the cucumbers and waiting for the water to osmose out of the cucumbers is the longest part.[/quote]

Options

	Disable HTML in this message
	Disable BB Code in this message
	Disable smilies in this message

Review message

Search Recent Topics Hottest Topics