Cucumber Salad With Sesame, Yogurt, And Mint

Recipe Ingredients

1		European hothouse cucumber
		Salt
1/2 cup	118ml	Plain yogurt
		(regular, lowfat, or nonfat)
1 tablespoon	15ml	Tahini
1 teaspoon	5ml	Minced garlic
1 tablespoon	15ml	Freshly squeezed lemon juice
2 tablespoons	30ml	Chopped spearmint
		(or 1 tbsp chopped pepermint)
		White pepper, freshly ground
1 tablespoon	15ml	Toasted sesame seeds

Recipe Instructions

Cut off tips and wash and dry the cucumber. (If using the hothouse variety, do not peel or seed. If using the regular type, peel, cut in half lengthwise, and scoop out the seeds with a spoon.) Slice the cucumber into rounds as thin as possible, using a knife, food processor fitted with a 2-mm slicer blade, or a mandoline. Spread the slices on a cookie sheet and lightly salt them. Let stand for 30 minutes. The cucumber will exude some of its moisture.

Meanwhile, whisk together the yogurt, tahini, garlic, lemon juice, and chopped spearmint or peppermint. Season with a pinch of white pepper.

Pat the cucumber slices dry with a towel. Add them to the yogurt sauce and mix. Cover and refrigerate for several hours. Before serving, adjust the seasoning, adding some salt and white pepper if necessary. Stir well. Sprinkle with sesame seeds and serve. This recipe yields about 3 cups.

Source:
SALADS by Leonard Schwartz (c) 1992 - Harper Collins Publishers, New York - 272 pages - $23.00 - As reprinted in the Sep/Oct, 1992 issue of Cookbook Digest

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