CUCUMBER & RADISH SALAD
By conniebrady
Rate this recipe
5/5
(1 Votes)
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
Details
Preparation
Step 1
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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