Whole cucumber salad
Enjoy with the image of Italian-style moromi miso. For olives, we recommend kalamata olives. If you don't have any crunchy skin, peel the hard skin of a regular cucumber and cut it into 5cm wide to use it as a substitute.
How to make it
1
Soak the cucumbers in ice water. (It's clear)
2
Make a dipping sauce. Add chopped shredded shiso leaves, anchovies filet, sliced garlic, capers and olive oil to a food processor and stir.
3
Coarsely the black olives.
4
Combine [2] and [3] and mix.
5
Place cucumbers in a bowl, mold [4] into a spoon and serve with a spoon, then serve with lemon and black pepper.
Materials 2 people
-
- Cucumbers are roasted
- 4
-
-
Olive Oil
Ardoino Extra Virgin - 35g
-
Olive Oil
-
- Ooba
- 3 bundles (approx. 20g)
-
- Anchovy filet
- 5 sheets (20g)
-
- capers
- 20g
-
- garlic
- 1 piece
-
- No black olive
- 10 tablets
-
- Black pepper
- A little
-
- lemon
- Appropriate
[PR]
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