Cucumber and yogurt salad
Adding fresh cream will give it a richer flavor. You can drain the water from the yogurt by squeezing it through a colander, but you can also place the colander on top of the cloth and leave the yogurt on it for a long time. Ideally, leave it overnight
How to make it
1
Remove the stem from the cucumber and peel the tough skin with a peeler, then cut into 1mm wide pieces. Julienne the shiso leaves and thinly slice the onion perpendicular to the grain, then place in a bowl
2
Sprinkle a pinch of salt (not included in the recipe) into the bowl of [1] and mix well
3
Drain the yogurt using a strainer
4
Whip the cream in ice water for 8 minutes
5
Once [2] has softened, squeeze out the water thoroughly using a cloth
6
Place [3] in a bowl, add salt and olive oil, mix well, and mix well with [5]
7
Add honey, lemon juice, and cream to [6], season with salt (not included in the recipe), and serve in a serving dish. Garnish with tomatoes and chives
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 cubed tomato
- 1 tsp
-
- Asatsuki small cut
- 1 tsp
[PR]
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