Austrian Cucumber Salad
Recipe by Chef Chris Prosperi
Ingredients
- 3 - large cucumbers cut in half lengthwise, seeded and sliced
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 cup thinly sliced red onion
- 2 tablespoons chopped parsley
- 1 tablespoon toasted pumpkin seed oil
- 2 teaspoons cider vinegar
- 2 teaspoon sugar
Preparation
- Place the seeded and sliced cucumber in a bowl and toss with 1 teaspoon kosher salt and 1 teaspoon sugar.
- Let sit for 20 minutes then drain well.
- Place the cucumber slices back in the bowl and mix with sliced red onion, chopped parsley, pumpkin seed oil, and cider vinegar.
- Adjust seasoning to taste with the 2 teaspoons sugar.
- Place in serving bowl and chill until ready to serve.
- Makes about 1 quart.
From Colander to Classroom
An Educational Experience
Cucumber - cucumis sativus
The cucumber is a widely cultivated plant in the gourd family. Since it has an enclosed seed and develops from a flower, the cucumber scientifically is classified as a fruit. Much like tomatoes and squash, however, their sour-bitter flavor contributes to cucumbers being perceived, prepared and eaten as vegetables.
The cucumber originated in India and has been cultivated for at least 3,000 years in Western Asia. It was probably introduced to other parts of Europe by the Romans. Records of cultivation appear in France in the 9th century, England in the 14th century and North America by the mid-16th century.
In the 1500s, European trappers, traders and explorers bartered for the products of Native American agriculture. The tribes of the Great Plains, Rocky Mountains and the Iroquois in the East all learned how to grow European vegetables from these Europeans.
Information adapted from:
(August 30, 2008)
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