Jun 4, 2013 Recipes
Tuesday, June 4, 2013
CADS Recipes
Chef: J. Clendenin, Sous-Chef: N. Sterling
Cucumber Salad
The dressing
½ small shallot, minced
2 T good quality red wine vinegar (I used Segona’s Red Wine Vinegar (supposedly Italian))
2 generous t chopped fresh dill
¼ c + 2 T EVOO (I used Segona’s Arbequina)
Kosher salt to taste
Soak the shallot in the vinegar for 5 min. Add the dill and whisk in the olive oil. Season with salt to taste. This produces about ½ c.
Note: High quality and tasty vinegar and EVOO is essential for this salad!
The salad
½ small red onion, thinly sliced
2 Persian cucumbers, thinly sliced
½ small fennel bulb, thinly sliced
2 small red radishes or ½ peeled medium-size watermelon radish, thinly sliced (I used red radishes)
6 pitted kalamata olives, cut in half (I used canned olives)
Kosher salt and black pepper to taste
Soak the onion in cold water for 10 min to remove some of its bite. Drain thoroughly and place in large bowl. Add the cucumbers, fennel, radishes and olives; toss with about 2 T of the dressing (save the remainder for another use); season with salt and pepper to taste.
Main Course
Chicken, Vegetables & Rice in Parchment
http://www.sfgate.com/food/recipes/detail/?p=detail&rid=19577&sorig=qs
Romesco Sauce, The California Way
http://www.sfgate.com/food/recipes/detail/?p=detail&rid=19578&sorig=qs
and (optional) Sour Cream