Not Your Run of the Mill Cucumber Salad

One of the hobbies I have is reading old cookbooks.  I have a review of a classic gem from the 19th Century by Mrs. Owens elsewhere on this site.  I find many interesting recipes and rediscover ideas and solutions to problems that have been long forgotten.  Although sometimes I laugh when I see them on “life hack” links on my social media.  Don’t know what I mean?  Like rubbing a walnut on scratched furniture to make the scratch less noticeable.  So as the cucumbers started filling out on the vines, and piling up at the markets, I went back to an old recipe that I adapted from The Searchlight Cookbook (mine is the 23rd edition, published in 1952). This is not your run of the mill cucumber salad that uses vinegar and onions.

I went back to the original recipe to see how many changes I made, and there were quite a few.  While I was looking through the book, I saw recipes for other cucumber dishes, including scalloped cucumbers and creamed cucumbers, both of which sounded rather unappealing.  But I realized that may be because the only cooked cucumber I ever ate was a pickle.  I might just have to try one of those recipes and get back to you next week. But for now, a really unusual side for a hot summer evening.

Cucumber and Cheese Salad

  • 2 medium cucumbers, cut length-wise, seeded and diced
  • ¾ C sharp cheddar cheese, cubed small
  • ¾ C diced celery
  • 1 C grated carrots
  • 1 sweet pepper, diced
  • 1 jalapeño, diced (optional)
  • ¼ C  relish
  • 1 t salt
  • ¼ to ½ C mayo or creamy dressing, such as the Cooked Dressing below
  1. In a colander, combine the cucumber, celery, carrots, pepper(s), and salt. Put a plate on top and weigh it down to press out some of the water. Let rest for about 20 minutes.  While you are waiting you can make the cooked dressing below.
  2. After 20 minutes, press out as much water as you can. Transfer to a large bowl. Add the cheese, relish and about ½ of dressing (you can use mayo or the dressing below). Toss to combine and evenly distribute the dressing.

Refrigerate until you are ready to serve.

In addition to using this as a side, it makes a great stuffing for fresh tomatoes: cut the tops off and scoop out the seeds.  Fill the cavity with the salad.  A light refreshing lunch or dinner.

Cooked Dressing

(this is good on coleslaw, potato salad, cucumber salad, or a garden salad)

  • 2 eggs, well beaten
  • 1/4 C melted butter
  • 1/2  C white vinegar
  • 1 t salt
  • 1 t dry mustard
  • ¼ t paprika
  • 1 T arrowroot powder
  • 2 T honey
  1. In the top of a double boiler, or a metal bowl, combine all ingredients EXCEPT the honey, and mix until it is smooth.
  2. Place the metal bowl on top of a pot of simmering water, being sure that the water is not boiling up to the level of the bottom of the bowl. Stir constantly until it is thick and very smooth. This may take a few minutes.  Be patient.
  3. Remove from the heat and stir in the honey. Adjust for sweet and salt until you achieve the desired balance.
  4. Cool and transfer to a glass jar. Store in the refrigerator.

 

**If you are looking for some old standards as far as cucumber recipes, here are some links to pickles: your standard dills and garlic.

Living La Vita Locale: Vida Salad

Growing up, my grandmother made this concoction called Health Salad.  So, color me shocked one day in NYC, when I saw it at a deli.  I turned to my friend and said, “I thought my grandmother made that up!” Honestly, when I was younger I didn’t like it.  I didn’t really like anything that tasted cabbage-y, from coleslaw to cabbage borsht, although I have since changed my mind and will heartily dig into all things cabbage, from kraut to prakas (stuffed cabbage).  My husband jokes that the horseradish is the root of my people, and if that is the case, then the cabbage is the brassica of Everyman.  The ancient Greeks wrote about them, as well as the ancient Chinese.  From north to south and east to west, there are varieties of cabbage that are central to most major cuisines.  This humble green is packed with vitamins and minerals, grows well in poor conditions, keeps well through the winter, and along with the potato, probably kept a gazillion people alive during hard times.

After a time, my mother took up the mantle of making the health salad.  It was one of her contributions to every family dinner occasion, from Thanksgiving to Passover, my mom, Vida, made the Health Salad.  It was about this time of year a few years back, and I was putting away my share from the CSA when I realized that I had all of the ingredients to make Health Salad.  There was a head of cabbage in the fridge from the week before, and I had cucumbers, carrots, and the one pepper per share from that week.  I called my mom and asked for the recipe.  Since then I have tweaked it a bit, and since my mom likes these results better than hers, I feel good about renaming the recipe, Vida Salad.  Yes, after my mom, but her name means “lifetime” in Spanish, so “Lifetime Salad” — salad that will help you be healthy for a lifetime!

Vida Salad

Salad

  • 1 medium head of cabbage, quartered and cored
  • 2 medium cucumbers
  • 2 medium carrots
  • 1 sweet pepper, halved and seeded
  • 1-2 T salt
  1. Put a large colander inside a bowl.
  2. Slice the cabbage quarters thinly, across the grain, so you have thin shreds (I usually do this on a mandoline).  Put them in the colander and sprinkle with 1 T salt. Toss to coat.
  3. Grate the cucumbers and carrots.  Add them to the colander and sprinkle with the remaining salt.
  4. Cut the pepper into strips and then cut across the strips to make small squares.  Add them to the colander.
  5. Using a plate that has a smaller circumference than the colander, weigh down the veggies to press out the excess water that the salt is drawing out. While you are waiting, make

The Dressing

  • 1/2 C Apple cider vinegar
  • 1/2 C water
  • 1/4 sugar or honey (but use a mild flavored honey)
  • 1/4 C olive oil
  • 1/4 C coconut oil

Put all of the ingredients in a jar and shake until the sugar is dissolved.

6. Press out as much of the water as you can.  I take an extra step here and put the veggies in a towel and wring out as much water as I can.

7. Dump the water, and put the veggies in a bowl.  Add the dressing and mix thoroughly.  While you can eat this right away, the flavor definitely improves after a day or two in the fridge.

 

This is great as a side, on a burger or hot dog, or mixed with tuna.

While the Blueberries Continue

While the blueberries continue to ripen, I continue to freeze, dehydrate, and cook down preserves.  But there are still lovely lettuces being harvested and carrots and cucumbers and early peppers — all of the fixings for a lovely salad.  And yes, we add fruit to our salads: first come our strawberries, then the first harvest raspberries, followed by blueberries.  Soon, there will be grilled peaches, followed by August apples, thinly sliced.

We make our own salad dressing, which is really an easy thing to do, and it tastes so much better than bottled dressing.  A simple and delicious vinaigrette can be made from a  good olive oil, and your choice of vinegar, a little salt, and a pinch of sugar for balance.

But while the blueberries are flowing, this vinaigrette is on our table

Blueberry Vinaigrette

  • 1 cup fresh blueberries
  • 1/2 cup cider vinegar
  • 1/2 t salt
  • 2 T honey
  • 1/4 cup salad oil

Put the first four ingredients into a mini-processor and blend them all together.  Once the blueberries are liquified, begin to slowly drizzle the oil into the processor.  Serve immediately, or refrigerate.  This will keep in the refrigerator for 2-3 weeks.

Other uses:

  • Mix 1/4 cup with 1T of mustard and 1 T honey and use as a glaze on grilled chicken or pork.  When your chicken or pork chop is nearly done, brush it with the glaze.  Applying the glaze sooner, or toward the beginning of the grill time, may cause the glaze to burn, which will impart an acrid flavor to the meat.  Be sure to allow enough time for the glaze to cook onto the meat, about 8 minutes or so, depending upon how hot the grill is.
  • Mix 1 T with 1 T of mayo and spread on a turkey sandwich (or that leftover chicken).
  • Dress coleslaw with this instead of mayo.
  • Use as a dressing for potato salad.

 

Living La Vita Locale 5/30: Salad greens

What’s fresh at the market this week? Salad greens, kale, collards, and spinach. If you are new to eating seasonally, treasure these greens now, because once high summer hits, the baby greens and cool weather lettuce are done. Granted their place is taken with other greens and lettuces, but these sweet greens of spring and early summer are truly delightful.

Salads are great, and dressing is really easy to make, like Basil Vinegrette, but how about something that elevates these greens to main dish status?

Asian Burgers with Greens

1 lb. ground beef (100% pastured is best), preferably 85% lean

¼ C Mirin

¼ C soy sauce

2 T rice wine vinegar

1 t brown sugar

½ t black pepper

1 clove of garlic, crushed and finely minced

½” piece of ginger, grated

Mix all of these ingredients thoroughly and let rest in the refrigerator for at least three hours, or overnight.

In a small food processor, or single-serve smoothie blender combine the following:

½ C olive oil

¼ rice wine vinegar

2 T soy sauce

1 t sugar

½” piece of ginger, finely grated

1 medium carrot, finely chopped

Blend until smooth. Open the container and taste the dressing. Add salt and pepper to taste. This can be made up to a week in advance. Refrigerate until you are ready to use it.

Heat the grill to medium hot. Make four patties from the ground meat mixture.

Before you put the meat on the grill, mix some greens together in a bowl. You can use any combination. At the Collingswood Farmer’s Market this week, there were a variety of lettuces and spring mixes, and at the Fernbrook Farm CSA, shareholders received lettuce and kale. From my garden, I thinned my beet patch, so I have baby beet greens. You could slice bok choy. Include a variety for texture and taste. Mix the greens with the ginger dressing and let it sit until you finish grilling the meat. The dressing will wilt the greens.

Grill the burgers to the desired doneness. Plate the burger on a bed of greens.