Sunday, October 24, 2010

Cucumber Salad with Radish and Lemon Basil

Found in our CSA box this week: Radishes, with lush green leafy tops, lemon basil, and more melons-masquerading-as-cucumbers.

2 medium cucumbers, peeled and sliced
3-4 large radishes
A little olive oil
White wine vinegar
8-10 leaves lemon basil, chiffonade

Toss the cucumbers with a little olive oil and some vinegar, and pile them on a plate. Refrigerate for at least five minutes to get them cold and crisp. Meanwhile, cut the radishes in half lengthwise, turn cut side down, and slice each half lengthwise. Turn 90 degrees and slice crosswise (so you end up with little strips). Spoon the radishes over the cucumber, top with lemon basil, sprinkle with a little salt, and serve.

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