CUCUMBER & RADISH SALAD

CUCUMBER & RADISH SALAD
CUCUMBER & RADISH SALAD

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 ENGLISH CUCUMBER, HALVED LENGTHWISE, SEEDED, THINLY SLICED

  • 4 LARGE RADISHES THINLY SLICED

  • ZEST AND JUICE OF 1 LEMON

  • 6 OZ FETA CGEESE, COURSELY CRUMBLED (1 1/2 C)

  • 2 T WHITE WINE VINEGAR

  • 1 T FINELY CHOPPED FRESH DILL, PLUS MORE FOR GARNISH

  • 1/2 TSP SUGAR

  • 1 GARLIC CLOVE, CRUSHED

  • COARSE SALT FRESHLY GROUND PEPPER

  • 1/4 C PLUS 1 T OLIVE OIL

Directions

PUT CUCUMBER, RADISHES & LEMON ZEST IN MED BOWL AND ADD CHEESE. WHISK TOGETHER LEMON JUICE, VINEGAR, DILL, SUGAR AND GARLIC UNTIL SUGAR DISSOLVES; SEASON WITH SALT & PEPPER. WHISK IN OIL IN A SLOW, STEADY STREAM UNTIL EMULSIFIED. ADD VINAIGRETTE TO CUCUMBER MIXTURE; TOSS WELL. GARNISH WITH DILL, DISCARD GATLIC CLOVE BEFORE SERVING. REFRIGERATE SALAD IN AN AIRTIGHT CONTAINER UP TO 1 HOUR.

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