Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

11 lg Pickling cucumbers 1 tb Safflower oil
- peeled, scored, cut into Salt
- equal lengths to fit Freshly ground white pepper
- feed tube vertically 3 lg Bunches watercress; washed,
2/3 c Diced (1/4-in) red onion - crisped, stems removed
3/4 c Seasoned rice vinegar 2 tb Snipped fresh chives
-(See NOTE) - for garnish

USE THIN SLICING DISC. Stand cucumbers in feed tube and slice, using
medium pressure. Repeat until all cucumbers are sliced. Put cucumber
slices, onion and rice vinegar in large mixing bowl. Toss well.
Cover. Refrigerate from 4-8 hours. To serve, drain cucumbers. Toss
with oil. Adjust salt and pepper. Arrange watercress leaves in wreath
design on serving plates. Arrange cucumbers in center, dividing
evenly. Garnish with chives. Serve. NOTE: Seasoned rice vinegar,
available in the Oriental section of most super- markets, is a blend
of mild rice vinegar with a perfect balance of sugar, salt and water.
If you are using rice vinegar, adjust the salt, sugar and water to
taste.

ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK

Browse by categories