Whole cucumber salad
Enjoy it with the image of Italian-style moromi miso. We recommend Kalamata olives. If you can't find moromi cucumbers, you can use a regular cucumber with the tough skin peeled and cut into 5cm pieces
How to make it
1
Soak the cucumber in ice water (this will make it crisp)
2
Make the dipping sauce: Place roughly chopped shiso leaves, anchovy fillets, sliced garlic, capers, and olive oil in a food processor and blend
3
Coarsely chop the black olives
4
Combine [2] and [3] and mix
5
Place the cucumber in a serving dish, and use a spoon to form (4) into a quenelle shape. Garnish with lemon and black pepper
Materials 2 people
-
- Cucumber
- 4
-
-
Olive Oil
Ardoino Extra Virgin - 35g
-
Olive Oil
-
- Ooba
- 3 bundles (about 20g)
-
- Anchovy filet
- 5 sheets (20g)
-
- capers
- 20g
-
- garlic
- 1 piece
-
- Pitted Black Olives
- 10 tablets
-
- Black pepper
- A little
-
- lemon
- Appropriate
[PR]
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