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
mini cucumbers, washed, ends cut off and shaved on the diagonal
large radishes, root end cut of and shaved. Use the stem end as a handy handle as you drive these over your mandoline.
of a large red onion, shaved. Will equal about 1/3 cup.
freshly cracked black pepper
red wine vinegar
extra-virgin olive oil
fresh dill or mint
In This Recipe
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!