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
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Ingredients
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8
mini cucumbers, washed, ends cut off and shaved on the diagonal
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4
large radishes, root end cut of and shaved. Use the stem end as a handy handle as you drive these over your mandoline.
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1/8
of a large red onion, shaved. Will equal about 1/3 cup.
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1/2 teaspoon
sea salt
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1/2 teaspoon
freshly cracked black pepper
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3 tablespoons
red wine vinegar
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6 tablespoons
extra-virgin olive oil
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1 cup
sour cream
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1-2 teaspoons
fresh dill or mint
Directions
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Shave all vegetables.
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Combine with salt, pepper and vinegar. Toss well and refrigerate for an hour.
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Remove from refrigerator just before serving. Toss, add remaining ingredients and toss again.
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Plate up using your pre-grilled or sauteed shrimp or scallops.
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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.
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OPTIONAL: Garnish with chopped, pitted Kalamata olives and Feta cheese for an interesting flavor twist. Takes me back to Greece...bite by bite!
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