Monday, May 31, 2010
Cucumber Salad with Raisin - Coriander Vinaigrette
So I started by grating 2 regular cucumbers that I scooped the seeds out of. I didn't peel them, but I suppose you could... Then I mixed feta, heavy cream, a sweet and syrupy white wine, honey, fresh lemon juice, olive oil, coriander and pepper. I used an immersion blender to make it thick and creamy - not something they would have used in ancient Rome, but it was the best I could do! The next morning I mixed the dressing with the shredded cukes and topped the salad with golden raisins and chopped cilantro.
Again, it was very good, the raisins added a really interesting texture and flavor. I could see how it would be effective in cooling your palate after a spicy dish, the cucumber and cilantro had a great, refreshing taste.