Monday, November 16, 2009

cucumber Salad

1-2 large cucumbers (or 4-5 le
mon cucumbers), peeled, quartered lengthwise, then sliced crosswise
1-2 Tbsp chopped fresh dill, basil, or Thai basil*
2-3 Tbsp seasoned rice vinegar
Salt and pepper to taste
*To chop the basil, chiffonade it by stacking the leaves on top of each other, rolling them up like a cigar, and taking thin slices from one end to the other.

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