Cucumber Salad With Borage Flowers Recipes

BORAGE CUCUMBER SALAD DRESSING

Steps:

• Place the first 11 ingredients in a blender or food processor. Cover and process until smooth, about 30 seconds. Drizzle over salad greens. Garnish with borage flowers if desired. Serve immediately. Refrigerate leftover dressing.

BORAGE AND CUCUMBER SALAD

Steps:

• Slice the cucumbers thinly.
• Salt lightly and set aside in a colander for 30 minutes, then rinse and pat dry with paper towels.
• Mix the remaining ingredients, add the cucumbers to the mixture, and toss lightly.
• Garnish with borage blossoms.
• Chill for one hour before serving.

CHARRED-CUCUMBER-AND-RADISH SALAD WITH YOGURT

Steps:

• Preheat a charcoal grill, or prepare a fire in a fireplace or fire pit. When the flames subside and the coals or wood turn to red embers, place whole cucumbers and radishes directly on embers and cook, turning a few times, until blackened all over, 6 to 8 minutes. Remove; let cool completely, about 20 minutes.
• Stir together yogurt, oil, and 3/4 teaspoon salt. Dollop 1/4 cup yogurt mixture along one side of each plate. Spread into a half-moon with the back of a spoon; sprinkle with nigella seeds. Toss together watercress, nasturtium leaves, marigold leaves, and cucumber strips; divide evenly among plates, overlapping slightly with yogurt. Cut charred cucumbers on the bias into 1-inch pieces, and quarter radishes lengthwise; divide evenly among plates. Sprinkle with lemon zest; drizzle with juice and oil. Season with salt and garnish with flowers; serve.