Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Chives, fresh |
1 tablespoon | Chervil, fresh |
1 tablespoon | Parsley, fresh |
1 tablespoon | Basil, fresh |
1 tablespoon | Marjoram, fresh |
1 \N | Garlic clove |
1 \N | Pepper, bell |
2 \N | Tomato; peeled & seeded |
\N \N | How to Cook a Wolf |
\N \N | M.F.K. Fisher |
4 ounces | Olive oil |
\N \N | Juice of one lemon |
1 \N | Onion, mild; slice paperthin |
1 cup | Cucumber; diced |
\N \N | Salt |
\N \N | Pepper |
½ cup | Bread crumbs |
Chop the herbs and mash thoroughly with the garlic, pepper, and tomatoes, adding the oil very slowly, and the lemon juice. Add about three glasses of cold water [I still say this is the *correct* liquid. But often I use good meat or fish stock.] or as much as you wish. Put in the onion and the cucumber, season, sprinkle with bread crumbs, and ice for at least four hours before serving.