What’s Next on my Plate:

Hawaiian Mahi Mahi rolls stuffed with mango and macadamia nut stuffing

Æbelskiver (Danish Filled Pancakes)

Chicken Canzanese with Polenta Cakes

Lillet Poached Pears with Thyme & Pepper

Triple Lemon Baked Doughnuts

Hasenpfeffer
(German Braised Rabbit Stew)

Pesto Goat Cheese Chicken Cordon Bleu

Cucumber “Spaghetti” Salad

Jul 10th, 2012 by Kat | 0

Ingredients
1 “European” or “English” Cucumber, peeled and cut in half horizontally
1 tablespoon finely chopped fresh dill
2 tablespoons white wine vinegar
3 tablespoons vegetable oil
2 tablespoons heavy cream
salt and pepper to taste

Directions
Using a mandoline slicer on the thinnest setting (mine has blades for both “wide” and “thin” ribbon… I used thin; if you use wide, it looks more like fettuccini), slice the cucumber. It should look like 6 inch long spaghetti. Place in a mixing bowl. Add in dill, salt and pepper, then vinegar, oil and cream. Toss to combine, taste and reseason if necessary. Serve immediately.

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