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Cucumber Salad with Balsamic Vinegar
2 cucumbers
1 tsp. balsamic vinegar
2 tbs. extra virgin olive oil
a pinch of paprika
white pepper
salt
Peel and cut the cucumbers into thin slices. Add the salt and let stand for
about an hour in a bowl, to assure that the cucumbers lose their bitterness.
Lightly rinse off the liquid and season the dish first with the balsamic
vinegar and then with the olive oil. Just before serving, sprinkle with
white pepper and paprika.
Wine recommendation: A very young, tart Lambrusco of Sorbara.
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