Photography: Thibault Jeanson

Source: Martha Stewart Living, June 1996

Ingredients

  • 2 seedless cucumbers (2 pounds)
  • 2 medium shallots, peeled and trimmed
  • 1 1/2 tablespoons minced jalapeno pepper
  • 1 1/2 cups loosely packed fresh mint, chopped medium fine
  • 2 tablespoons champagne vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil

Directions

  1. Peel cucumbers in strips for a striped effect. Cut in half lengthwise; remove any seeds. Cut crosswise into 1/8-inch slices.

  2. Combine cucumbers, shallots, jalapeno, and mint. In a small bowl, combine vinegar, salt, and pepper. Gradually whisk in olive oil until combined. Pour over cucumbers, and toss gently to combine. Serve.

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