Cucumber Vinaigrette With Basil And Garlic Recipes

CUCUMBER SALAD WITH HERB & GARLIC DRESSING (VINAIGRETTE)

Steps:

• Shake Dressing in a jar.
• Cucumber: Trim ends then slice about 3 mm/ 1/8" thick.
• Place in bowl with red onion.
• Pour over Dressing, toss gently and serve immediately.

CUCUMBER AND TOMATO SALAD WITH BASIL VINAIGRETTE

Steps:

• For the salad: In a small pan over medium heat, bring the red vinegar to a simmer. Meanwhile, place the onions in a small mixing bowl. When the vinegar comes to a simmer, pour it over the onions (you can add additional water to cover the onions, if needed). Set aside while you prepare the rest of the salad.
• Place the cucumbers in a large mixing bowl, season with the salt and toss. Add the tomatoes and gently combine.
• For the vinaigrette: Place the basil, oil, shallot and red wine vinegar in a blender and process until smooth. Season to taste with salt and pepper and briefly process again to combine.
• Add the dressing to the bowl with the vegetables. Drain the onions (reserve the vinegar for another use or discard) and add them to the cucumbers and tomatoes, tossing everything gently to combine. Garnish the salad with the dill and serve right away.

AMAZING CUCUMBER BASIL SALAD

Steps:

• Run spinach and basil through a food processor until finely chopped.
• Mix spinach mixture, tomatoes, cucumbers, red onion, garlic, salt, and pepper together in a large bowl with an air-tight lid. Cover bowl and refrigerate salad, 8 hours to overnight.

CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC

Steps:

• Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
• On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
• Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
• Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
• When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.

POTATO-ARUGULA SALAD WITH CUCUMBER VINAIGRETTE

Steps:

• Place the potatoes in a saucepan, cover with water and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Drain and let cool. Place in a large bowl and toss well with the arugula. Mix in the vinaigrette and season with salt and pepper to taste. Serve cold or at room temperature.

CUCUMBER VINAIGRETTE

Steps:

• Place cucumber, vinegar, mustard, and tarragon in a food processor, and process until smooth. With the machine running, drizzle in grapeseed oil; process until emulsified. Season with salt and pepper.

CUCUMBER VINAIGRETTE WITH BASIL AND GARLIC

Steps:

• Whisk the cucumber juice and yogurt together in a medium bowl. Whisk in the scallions, basil, garlic, salt and pepper.