Cucumber Salad
ORIGINAL
Insalata di Cediuoli
Recipe Source: Massonio, Salvatore, Archidipno overo dell'insalata e dell'vso di essa .
In Venetia : appresso Marc'Antonio Brogiollo , 1627 (available online at http://alfama.sim.ucm.es/dioscorides/consulta_libro.asp?ref=B20397215&idioma=0 )
Che i cedriuoli più facilmente se ne scendono dallo stomaco mangiati con la scorza, che senza. Tagliasi il cedriuolo per traverso facendosene parti mediocremente sottile, e condiscesi con olio, aceto, e sale, come l’altre insalate; ma la consuetudine hà insegnato l’aggiungervi qualche parte di cipolla fresca, e le frondi o cime del basilico verde, non senza qualche fondamento dell’arte, che forse è il contemperare la natural freddezza & humidità sua, e renderlo di succo men grosso, e men lento; e tal’hora per assaporarlo, essendo poco meno che insipido.
TRANSLATION
Cucumber salad
Translation Source: http://www.geocities.com/helewyse/Harvest_Days.html#Insalata1
Translator: Mistress Helewyse de Birkestad
In order that cucumbers more easily pass the stomach eat them with the peel rather than without. Cut the cucumber in half lengthwise and make of them pieces moderately thin and dress them with oil, vinegar and salt like other salads. But the custom one has learned is to add several pieces of raw onion and the leaves or sprouts of green basil. This is not without foundation in art, perhaps it counteracts the natural coldness of moisture of it and makes the juice less large and less slow.
REDACTION (8 servings)
Redaction Source: Maestra Suzanne de la Ferté (Suzanne Booth)
3 ea. cucumber, sliced thinly
3 ea. basil leaves, chiffonaded (cut into fine shreds)
1 ea. small red onion, minced (or sliced into hair-thin shreds)
1/4 c. balsamic vinegar
3/4 c. olive oil
Sea salt to taste
Freshly ground black pepper to taste
Method:
Put all ingredients in a bowl and mix.
Chill the salad for at least 2 hours and serve cold.