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
Ingredients
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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
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2 cups
Thinly sliced rounds of radish, and many colors and sizes you can get your hands on
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1/4 cup
grape or currant tomatoes, sliced in half
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1/2 cup
Buttermilk
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1/4
cup olive oil
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2 tablespoons
lemon juice
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1 small
clove garlic, that teeny one thats always on the inside
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3 tablespoons
chives, minced
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Good Salt & Fresh Cracked Pepper
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Chive Flowers for garnish
Directions
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Lay cucumbers out on sheet tray lined with paper towel or clean kitchen towel and salt lightly on both sides.. let sit
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Place tomatoes in a bowl and salt lightly, ...let sit
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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.
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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.
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Leftovers (if you have any) can be blended with an added dollop of greek yoghurt to make a lovely cold soup.
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