Cucumber and yogurt salad
Add fresh cream to give it a richness. You can drain the yogurt by squeezing it out by squeezing it, but you can also place the soak in a colander and place the yogurt on for a long time. Ideally leave it overnight.
How to make it
1
Remove the cucumbers from the stems and peel the hard skin with a peeler, cut into small, 1mm wide pieces, shredd the shiso leaves, and thinly slice the onions at right angles to the fibers and place in a bowl.
2
Sprinkle a pinch of salt (not included in the amount) into the bowl of [1] and blend it all over.
3
Drain the yogurt using soaking.
4
Leave the fresh cream for 8 minutes, pouring it on ice water.
5
[2] If it becomes soft, soak it thoroughly with water.
6
Put [3] in a bowl and add salt and olive oil and mix well with [5].
7
[6] Add honey, lemon juice, and fresh cream to taste with salt (not included) and garnish with tomatoes and clams.
Materials 4 people
-
- Cucumber
- Two
-
- Ooba
- 5 sheets
-
- Onion
- 1/4
-
- yogurt
- 300g
-
- Fresh cream
- 30cc
-
-
Olive Oil
Ardoino Extra Virgin - 17g
-
Olive Oil
-
- Honey
- 1 tsp
-
- Lemon juice
- 1/2 tsp
-
- salt
- 1g
-
- 1cm square tomato
- 1 tsp
-
- Asatsuki small cut
- 1 tsp
[PR]
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