Cucumber, red onion and watercress
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 11 | larges | Pickling cucumbers peeled, scored, cut into equal lengths to fit feed tube vertically |
| ⅔ | cup | Diced (1/4-in) red onion |
| ¾ | cup | Seasoned rice vinegar (See NOTE) |
| 1 | tablespoon | Safflower oil |
| Salt | ||
| Freshly ground white pepper | ||
| 3 | larges | Bunches watercress; washed, crisped, stems removed |
| 2 | tablespoons | Snipped fresh chives for garnish |
Directions
USE THIN SLICING DISC. Stand cucumbers in feed tube and slice, using medium pressure. Repeat until all cucumbers are sliced. Put cucumber slices, onion and rice vinegar in large mixing bowl. Toss well.
Cover. Refrigerate from 4-8 hours. To serve, drain cucumbers. Toss with oil. Adjust salt and pepper. Arrange watercress leaves in wreath design on serving plates. Arrange cucumbers in center, dividing evenly. Garnish with chives. Serve. NOTE: Seasoned rice vinegar, available in the Oriental section of most super- markets, is a blend of mild rice vinegar with a perfect balance of sugar, salt and water.
If you are using rice vinegar, adjust the salt, sugar and water to taste.
ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
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