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Author Notes: I ate this salad at HOME in the West Village maybe 15-16 years ago...it was July, it was hot as hell, I don't think I had a/c in my apartment and I was just discovering radishes. This was my first course, I don't remember what else we had, and it was cold and crisp and soothing...so delicate and simple, so pretty. I've made it and remade it for years. —Aliwaks
- 3 cups thinly sliced rounds of seedless cucumber, heirloom is best, if you can find a variety of shapoes & colors, other wise kirby or english
- 2 cups Thinly sliced rounds of radish, and many colors and sizes you can get your hands on
- 1/4 cup grape or currant tomatoes, sliced in half
- 1/2 cup Buttermilk
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 small clove garlic, that teeny one thats always on the inside
- 3 tablespoons chives, minced
- Good Salt & Fresh Cracked Pepper
- Chive Flowers for garnish
- Lay cucumbers out on sheet tray lined with paper towel or clean kitchen towel and salt lightly on both sides.. let sit
- Place tomatoes in a bowl and salt lightly, ...let sit
- Put buttermilk, lemon juice, garlic, 1.5 tbs of chives, and water from tomato bowl in blender or food processor or bowl & blend (whisk) together (if you use blender.food processor you will have a pale green dressing) ..slowly add in olive oil to emulsify. Taste adjust seasonings..may need more oil may not.
- Lay cucumbers flat on a large plate in circles, lay radishes over the cucumbers, sprinkle tomatoes around. Drizzle with dressing & scatter chive blossoms & remaining chives over top, crack pepper over and sprinkle with salt.
- Leftovers (if you have any) can be blended with an added dollop of greek yoghurt to make a lovely cold soup.
- This recipe was entered in the contest for Your Best Cucumber Recipe