Adapted from Six Seasons by Joshua McFadden
Serves 4
1 lb cucumbers, peeled, seeds scooped out, and sliced ¼ inch thick
1 small handful mint leaves, roughly chopped
3 scallions, sliced on the diagonal into long, thin slices
1 Kosher or sea salt & lots of freshly cracked pepper
¼ cup white wine vinegar
¼ cup walnuts, almonds, or pecans, lightly toasted
½ cup yogurt, plain-whole fat
1 tiny handful rose petals
½ tsp rose water
1.Place the cucumber slices into a colander or strainer and toss with 1 teaspoon of salt. Let sit for 30 minutes to allow the salt to draw out the excess moisture. Blot the cucumbers dry with a paper towel. Transfer to a large bowl.
2.Mix the rose water and vinegar together, add to the cucumbers and toss. Add the yogurt and toss again. Add the scallions, nuts, mint, and cracked pepper and toss again. Taste and adjust with more vinegar, salt, or pepper. Serve soon.
1 lb cucumbers, peeled, seeds scooped out, and sliced ¼ inch thick
1 small handful mint leaves, roughly chopped
3 scallions, sliced on the diagonal into long, thin slices
1 Kosher or sea salt & lots of freshly cracked pepper
¼ cup white wine vinegar
¼ cup walnuts, almonds, or pecans, lightly toasted
½ cup yogurt, plain-whole fat
1 tiny handful rose petals
½ tsp rose water
1.Place the cucumber slices into a colander or strainer and toss with 1 teaspoon of salt. Let sit for 30 minutes to allow the salt to draw out the excess moisture. Blot the cucumbers dry with a paper towel. Transfer to a large bowl.
2.Mix the rose water and vinegar together, add to the cucumbers and toss. Add the yogurt and toss again. Add the scallions, nuts, mint, and cracked pepper and toss again. Taste and adjust with more vinegar, salt, or pepper. Serve soon.
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