Right. It has been exactly seven days, and yet I am still stuck on chilled cucumber salad. Not my mom's anymore, but this time courtesy of Alice Waters, The Art of Simple Food. Not the kind of thing I would normally go for—cream? on cucumbers? And yet. I tried it. Sally tried it. Alex tried it. (Nora was too busy practicing standing up to eat dinner.) And we liked it! Peculiar, refreshing, and delicious.
ALICE'S CHILLED CUCUMBER SALAD
This recipe is adapted only slightly from the one in Alice Water's excellent cookbook, The Art of Simple Food. I used half and half because that's what Alex keeps on hand for coffee, but I'm sure the heavy cream she calls for is equally good.
1/4 cup half and half or heavy cream
3 tablespoons olive oil
juice of 1/2 lemon
freshly cracked pepper
a handful of fresh mint leaves
Peel and slice the cucumbers. Arrange them in a shallow pie plate and sprinkle with salt. Meanwhile, whisk together the cream, olive oil, lemon juice, and pepper. Chop the mint leaves into very thin ribbons. Drain any water that's come out from the cucumbers, then top with the cream mixture and the mint. Serve chilled.
P.S. While we're on cucumbers, don't forget to make Holly's quick cucumber kimchi! You're welcome.