Cucumber Salad (prodigy) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3: Cucumbers peeled and sliced thin,
1: Garlic clove, peeled
Salt,
1/4 cup: Vinegar,
2 tbsp: Sugar,
2 tbsp: Water,
Watercress,
Directions:
COVER THE CUCUMBERS WITH WATER. Add the garlic and sprinkle well with
salt, stirring to dissolve the salt. Let stand 1 hour. Drain,
pressing gently to get rid of excess liquid, and discard garlic. Stir
the vinegar, sugar and 2 tablespoons water together until the sugar
is dissolved. Pour over the cucumbers and stir. Add salt to taste.
Chill well, drain and serve on a bed of watercress.
MARION CUNNINGHAM
PRODIGY GUEST CHEFS COOKBOOK
Source from luhu.jp
salt, stirring to dissolve the salt. Let stand 1 hour. Drain,
pressing gently to get rid of excess liquid, and discard garlic. Stir
the vinegar, sugar and 2 tablespoons water together until the sugar
is dissolved. Pour over the cucumbers and stir. Add salt to taste.
Chill well, drain and serve on a bed of watercress.
MARION CUNNINGHAM
PRODIGY GUEST CHEFS COOKBOOK
Source from luhu.jp
Tags
Salads