Cucumber With Goat Cheese
ceideburg, indian, salads
1 text only
This ultra-simple entree depends absolutely on the quality of its ingredients. The cucumbers must be at their peak, the goat cheese the best you can buy and the oil hazelnut if possible but, in any case, a well-flavoured nut oil. As hazelnut oil can be difficult to find, you could substitute a walnut or macadamia nut oil.
Score 750 g of cucumbers lengthwise with the tines of a fork or peel them if you prefer. Slice paper thin, put in a colander, sprinkle with salt and let them degorge for half an hour.
Turn out of the colander, rinse and dry with paper towels. In a bowl toss the slices with 50 mL lemon juice, then arrange them on six plates. Dust with white pepper.
Cut about 100 to 120 g firm goat cheese into thin slices and arrange two or three on each plate. Sprinkle 50 mL of hazelnut oil over the six servings.
Makes 6 servings.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 12/29/92.
Posted by Stephen Ceideberg; February 17 1993.
Yield: 6 servings