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Connecticut Hill Cucumber Salad7/31/2013 I love those garden-fresh cukes and tomatoes!!
I have a lot of recipes for those summertime treats, tomatoes and cucumbers, but the one I am sharing today is my all time favorite. I only make this recipe in the summertime. I just don’t think the store-bought veggies would do it justice! This recipe was given to me some years ago by my good neighbor Darlene Eisenmenger. I look forward to making it each summer! 3 medium cucumbers, scored and thinly sliced, to score run the tines of a fork down the length all around the cucumber before slicing “Cuke” Salad 1 med sweet onion, cut in thin strips 2 medium tomatoes, each cut into 6 wedges 1 cup sugar 1 cup tarragon vinegar 1 cup sunflower oil 2 Tbsp salt 1 Tbsp black pepper 3/4 Tbsp white pepper 1/2 cup freeze dried chives 1/4 cup sugar 1/4 cup cornstarch Place cucumbers, onions and tomatoes in a large bowl. In another bowl combine the next 7 ingredients. In a small cup, combine 1/4 cup sugar and cornstarch. Add enough oil to make a thin paste; whisk and add to other dressing ingredients, whisking until slightly thickened. Pour dressing over vegetables and toss. Refrigerate 20-30 min. You can keep this in the refrigerator up to 2 - 3 weeks. Serve with slotted spoon.
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