Author Notes
A shaved and marinated salad inspired by the marinated cucumber and onion recipes of so many Southern church cookbooks and community potluck dinners. I use this shaved salad as a complement to grilled or sauteed shrimp and scallops. It's easy, ingredients are easy to find and you can serve it up in a very refined way or in as more casual, last-minute meal. —Despina Yeargin
Ingredients
-
8
mini cucumbers, washed, ends cut off and shaved on the diagonal
-
4
large radishes, root end cut of and shaved. Use the stem end as a handy handle as you drive these over your mandoline.
-
1/8
of a large red onion, shaved. Will equal about 1/3 cup.
-
1/2 teaspoon
sea salt
-
1/2 teaspoon
freshly cracked black pepper
-
3 tablespoons
red wine vinegar
-
6 tablespoons
extra-virgin olive oil
-
1 cup
sour cream
-
1-2 teaspoons
fresh dill or mint
Directions
-
Shave all vegetables.
-
Combine with salt, pepper and vinegar. Toss well and refrigerate for an hour.
-
Remove from refrigerator just before serving. Toss, add remaining ingredients and toss again.
-
Plate up using your pre-grilled or sauteed shrimp or scallops.
-
NOTE: I like to cook the shrimp at the last minute, then plate each serving. In this way, I make sure that everyone gets enough of the refreshing dressing, which I use as a cold sauce against the warm or hot shrimp.
-
OPTIONAL: Garnish with chopped, pitted Kalamata olives and Feta cheese for an interesting flavor twist. Takes me back to Greece...bite by bite!
See what other Food52ers are saying.