Wednesday, May 27, 2015

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)

Salt

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.

Tagged as: | Healthy; Side dish; Vegetarian

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