No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pickled Cucumber Salad

This cucumber salad is courtesy of chef Eric Ripert and is used in his Hamachi Tandoori.

  • servings: 4

advertisement

advertisement

Ingredients

  • 2 tablespoons unseasoned rice-wine vinegar
  • 1 teaspoon sugar
  • 2 tablespoons extra-virgin olive oil
  • Fine sea salt
  • Freshly ground white pepper
  • 1/2 English cucumber, quartered lengthwise, seeded, and cut crosswise into 1/4-inch slices
  • 1 teaspoon fresh cilantro, thinly sliced

Directions

  1. Step 1

    Place vinegar and sugar in a medium skillet over medium heat. Cook, stirring, until sugar is dissolved. Add oil, season with salt and pepper, and bring to a boil. Reduce heat to a simmer and add cucumber; cook 1 to 2 minutes. Strain cucumber mixture through a sieve, discarding liquid. Refrigerate until chilled. Add cilantro, and season with salt and pepper. Refrigerate until ready to serve.

Source
The Martha Stewart Show, July Summer 2008

advertisement

advertisement