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CUCUMBER AND STRAWBERRY SALAD
1 large English cucumber (hothouse) 8 to 12 ounces large ripe strawberries Salt to taste Freshly ground black pepper Sugar to taste 1/4 cup dry white wine 2 teaspoons rice wine vinegar 1 tablespoon minced fresh French tarragon (Mexican tarragon also can be used) Edible flowers to decorate (optional)
Remove peel from cucumber (if using American cucumbers); otherwise, wipe clean, leave peel intact and slice. Hull and thickly slice the strawberries.
Arrange alternate circles of cucumber and strawberries in a shallow serving dish. Season with salt, plenty of black pepper and a sprinkling of sugar, if desired. Drizzle white wine and rice wine vinegar over the arranged salad and sprinkle with tarragon. Chill well.
Decorate with borage or other edible flowers, if desired.
Makes 4 servings
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