I am honored to finish the 16th year of What is for Dinner? I don’t know if ninkasi has been the moderator all this time, but I want to say “thanks” for running this since I’ve been on dkos. It has become an integral and enjoyable part of Saturday afternoon/evening, and I look forward to reading more and writing a little here and there.
My original plan was to follow up my summer drink diary with one on summer salads. However, esquimaux hit me hard with their power notes, but hey, whaddayagonnado? But shortly after that, I happened to look at my salad recipes for dinner ideas, and noticed that I had three that had cucumbers. there he is! Born Diary! The fact that these are all refreshing summer dishes is just a nice bonus.
note: All three recipes use the “Normal” option, rather than the English one, but I don’t see any reason why you shouldn’t use English if you prefer. Also, you can either peel the cucumber or wash it and eat it unpeeled. I am not here to judge.
This first recipe is one that you can eat as a meal, or as part of one (the other two are more side salads). It goes great with spring rolls or other appetizers, and a nice Thai iced tea (respond to drink notes!). Also, if you’re like Mrs. Specter, who can’t eat peppers, you can try poblano peppers – they’re a good substitute in cooked foods, but I haven’t tried them raw; You may want to boil them first. (Also, if you know a good substitute for paprika, please share!) I just make this salad with separate paprika and add it to my portion; Mrs. Specter wouldn’t mind going without.
Thai cucumber salad
1 1/2 cucumber, peeled and thinly sliced
1 small red onion, thinly sliced and cut into rings or halves
1/2 red pepper, pitted and cut into matchsticks
1/4 pound cooked small shrimp
3 T fresh lemon juice (2 lemons)
1 ton minced garlic
1 ton chopped coriander
3 T fish sauce
1 tbsp sesame oil
2 tons of sugar
1/2 ton crushed red pepper flakes
Combine seasoning ingredients in a small jar or bowl. Leave for at least 30 minutes for the flavors to blend.
Put the salad ingredients in a bowl and stir.
From Thailand we go now to France. Do you have homegrown tomatoes? (Guy Clark reference) Or a nearby farmers market? Then this might be for you! Just make sure you don’t over-salt in the first step. Personally, I prefer white wine vinegar for the marinade, although I use apple cider vinegar for most things.
French tomato and cucumber salad
1 pound tomato
1 whole cucumber, washed or peeled
2 teaspoons chopped parsley (optional)
3 tons of olive oil
1-2 tons of cider or white wine vinegar (red wine vinegar can be used in a pinch, but not balsamic)
2 pinch salt
Cut the tomatoes and cucumbers into very thin slices. Put on two (or more) separate plates (do not stack the slices) and sprinkle with salt; Let’s stand for an hour. Pour off the excess liquid and arrange on a serving plate. Put fresh parsley on top.
For vinaigrette, put salt and pepper in a bowl. Add vinegar and stir until salt dissolves. Add the oil a little at a time, whisking constantly until the sauce becomes cloudy. Leave for 10 minutes, then stir again before serving.
Finally, this is basically Just Cucumber, seasoning.
mashed cucumber salad
2 cucumbers, washed or peeled
1 ton of sugar
1 1/2 tons kosher salt
2 cloves garlic, crushed or minced
2 tons of seasoned rice vinegar (or regular rice vinegar with a pinch of salt and sugar)
1 ton of soy sauce
1 ton sesame oil
red pepper flakes
1 ton roasted sesame seeds
Mash the cucumber between the plastic wrap. Cut 1 to 1 1/2 inch pieces. Place in a colander with a bowl underneath. Sprinkle with sugar and salt. Move the coat. Chill in the refrigerator for 30 minutes.
For seasoning, combine garlic, vinegar, soy sauce, sesame oil, and pepper flakes in a bowl large enough to hold the cucumbers. Sit aside. Toast the sesame seeds and set aside.
Take the cucumber out of the refrigerator. Discard the juice in a bowl. Stir the mixture and add the cucumber. Stir until covered. Cover the mixture and let it cool for 30 minutes.
Sprinkle with sesame seeds before serving.