Subject: Pear, Cucumber, and Walnut Salad
From: Unicorn (unicorn@indenial.com)
Date: Tue Jun 17 2003 - 19:51:43 EDT
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FOOD FUNNY
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Reader Rick Burke asks, "If vegetarians eat vegetables, what do
humanitarians eat?"
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TODAY'S RECIPE
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The cucumbers add a surprising note of freshness to this elegant
summer salad. It is one of more than 50 recipes for picnics and
potlucks available in issued #7 of World Wide Recipes EXTRA!
available at http://www.worldwiderecipes.com/extra.htm or by sending a
blank email to mailto:Check@wwrecipes.com
Pear, Cucumber, and Walnut Salad
2 ripe pears (variety of your choice)
2 cucumbers
1/2 cup walnuts, chopped in large pieces
Small bunch Italian flat-leaf parsley
1/4 cup basic vinaigrette dressing (see below)
Remove core and stem from pears and cut into bite size pieces. Peel
cucumbers and slice in half lengthwise. Scoop seeds out with a spoon
and discard. Slice cucumber into 1/4 in. (1/2 cm) slices. In a bowl
combine the pears, cucumbers, walnuts, leaves of Italian parsley, and
the vinaigrette, gently tossing to mix ingredients. Serves 4 to 6.
Basic Vinaigrette Dressing
1 Tbs (15 ml) finely chopped shallot or onion
1 tsp (5 ml) Dijon-style mustard
1/4 cup (60 ml) red wine vinegar
Salt and freshly ground pepper to taste
3/4 cup (180 ml) extra virgin olive oil
Combine the shallot, mustard, vinegar, salt, and pepper in a small
mixing bowl and whisk until thoroughly combined. Add the oil in a
thin stream, whisking constantly. If the sauce separates before being
used it me be recombined by whisking vigorously for a few seconds.
Makes 1 cup (250 ml).
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