Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Cucumber |
| 1 tablespoon | Salt |
| 2 tablespoons | Dark walnut oil |
| 2 tablespoons | Fresh lemon juice |
| 1 tablespoon | Finely chopped fresh mint |
This goes well with grilled fish.
PEEL THE CUCUMBER and cut in half lengthwise. Scoop out and discard the seeds. Finely chop the flesh and place in a colander. Sprinkle with salt and place the colander over a plate to catch the water for 30 minutes. Rinse the cucumber and squeeze out any excess water.
Place in a mixing bowl and add the oil, lemon juice and mint leaves.
Mix well and pour into a small serving bowl.
Makes 1½ Cups
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK --- ====================================================================== ==== BBS: COLOSSUS Date: 01-14-93 (11:16) Number: 2902 From: KAREN MINTZIAS Refer#: NONE To: ALL Recvd: NO Subj: Roberts 29 Conf: (125) COOK