Salads (2009-08-21)
These are salads I make often and we never get tired of eating. I use the green tomatoes and cucumbers from our garden in the salads, but of course you can change the ingredients that suit your taste. I always make the salad 3 or 4 hours in advance to make sure they are well chilled when we eat it. I want the salad cold cold cold. I'd mix everything together including the lemon juice and oil except salt because I don't want it to wilt and soften the cucumber and tomatoes. I always add the salt till I'm ready to serve.
Corn Salad
Kernels from a fresh ear of corn steamed or microwaved, halved
cherry tomatoes, diced seeded Japanese cucumber, diced red onion, fresh
basil, lemon juice, extra v o o, salt, pepper.
Red Bean Salad
Drained canned red beans, diced peeled seeded Japanese cucumber,
diced red onion, diced celery, diced green tomatoes, some cherry
tomatoes, chopped cilantro (coriander), lemon juice, extra voo, salt,
pepper.
Cucumber Salad
Use a mandoline to slice two Japanese cucumbers. Mix in 1/2 tsp salt thoroughly and let rest for 30 minutes. Taste a slice to see if it's correctly seasoned, if so, squeeze out as much liquid as you can and mix in 1/2 tsp sesame oil. If the slice you tasted is too salty, then rinse the slices, squeeze out liquid, re-season with salt and add sesame oil. Serve very cold.
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