Monday, August 23, 2010

Cucumber Salad with Toasted Sesame Seeds

Found in our CSA box: Armenian cucumbers (light-colored and long, and apparently actually a melon impersonating a cucumber, which seems pretty impressive as melon acting skills go.)

2 long Armenian cucumbers, peeled and diced (or substitute any sweet, crunchy cucumber)
1 tsp black sesame seeds
Seasoned rice vinegar

Heat a small pan over medium-high heat. When hot, put in the sesame seeds and toast, shaking the pan or stirring frequently, for 2-3 minutes until fragrant. Remove from heat.

Peel and dice cucumber. Sprinkle liberally with rice vinegar to taste (it should taste flavorful but not strong). Stick in the fridge for a couple minutes to let the cucumbers crisp, then toss, adjust rice vinegar if necessary, and serve sprinkled with toasted sesame seeds.

Serves 3, or 2 very greedy diners, and goes well with the salmon below.

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