Cucumber-and-Mâche Salad
This delicate salad, from the chef Yotam Ottolenghi, is redolent with spring flavors. Do not dress it until just before it reaches the table, and if mâche is not available, try purslane.
- Total:
- Serves: 6 persons
Ingredients
- 1 ½tablespoons lemon juice
- 1garlic clove, peeled and crushed
- 1inch fresh ginger, peeled and grated
- 2tablespoons plain, full-fat yogurt
- Kosher salt to taste
- 10baby cucumbers or 3 regular cucumbers, approximately 2 to 2 1/2 pounds
- 1cup mâche leaves, or purslane
- ⅓cup mint leaves
- ⅓cup cilantro leaves
- 1teaspoon nigella seeds
- 1tablespoon extra-virgin olive oil
Instructions
Step 1
For the dressing, whisk together the lemon juice, garlic, ginger and yogurt, along with a pinch of salt, and set aside.Step 2
Slice each cucumber in half lengthwise, and then into quarters. Slice each quarter on the diagonal in thin slices. Place in a large bowl along with the mâche, mint and cilantro. Just before serving, pour the dressing over the greens, and mix gently. Place the salad on a large platter, sprinkle with the nigella seeds and serve, with the oil drizzled on top.