Cucumbers With Ricotta, Basil, and Mint
- From Andrew Feinberg, chef and co-owner of Franny's in Prospect Heights in Edible Brooklyn: The Cookbook (Sterling Epicure, 2011)4 serving(s)
2 pounds whole cucumbers (preferably a mix of types, such as Kirby or lemon), sliced into 1/2-inch-thick rounds
1 small bunch mint, leaves only
1 small bunch basil, leaves only
1 small bunch chives, minced 1/2 cup fresh ricotta
4 tablespoons extra-virgin olive oil
Red wine vinegar
Red pepper flakes
Freshly ground black pepper
1. Salt the cucumber slices generously in a colander over a bowl and refrigerate for 1 hour. Rinse off the salt and pat them dry.
2. In a medium bowl, toss together the mint, basil, and chives. In a separate bowl, whisk together the ricotta and olive oil until it resembles sour cream. Combine with the cucumbers and herbs.
3. Add a few splashes of red wine vinegar, red pepper flakes, and salt and pepper to taste.