A fresh salad featuring cucumber ribbons, stracciatella cheese, and finely sliced celery, topped with a zesty jalapeño vinaigrette and finished with lemon verbena or micro herbs.
Recipe by advocate, Amanda Cordony - The Cordony Kitchen.
Ingredients 12
Salad
1 lebanese cucumber, large, peeled into ribbons, seeds discarded
1 stick celery, finely sliced on the diagonal
1⁄2 cup stracciatella cheese
Salsa
1⁄2 jalapeño, thinly chopped, seeds removed
30 ml extra virgin olive oil
1 tsp cumin seeds, lightly toasted, crushed
1 lime, zest and juice
15 ml red wine vinegar
1 tsp fresh ginger, finely grated
1 tsp balsamic vinegar
Garnish
5 g micro herbs
salt and freshly ground black pepper, to taste
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Method 4
To make the vinaigrette, add the , , , , , , and to a bowl and mix well.
Using a swivel peeler, peel the skin off the and discard. Peel the cucumber into ribbons on all sides until you reach the seeds, then discard the seeds/core. Finely slice the into diagonal pieces.
Add the cucumber ribbons to a serving platter, creating height by standing some ribboned cucumber slices up. Add the finely sliced in and around the cucumber ribbons. Spoon over the .
Spoon over the jalapeño vinaigrette and scatter or lemon verbena leaves on top. Season with salt and freshly ground black pepper to taste and serve.
