Cucumber carpaccio with mint
Ingredients
- 1 large cucumber
- 1 bunch of fresh mint leaves
- 3 garlic cloves
- Extra virgin olive oil
- Vinegar
- Salt
Preparation: Wash and cut in half the cucumber. Cut one hal of the cucumber in very thin slices with a grater or mandolin. remove as much skin as you like from the other half and make into very thin slices.
Make a vinaigrette from a glass (100ml) of extra virgin olive oil, a dash of vinegar, a pinch of salt and finely cubed garlic. Finely chop the mint leaves and mix with the cucumber strips. Add the mint and cucumber strips to the vinaigrette and leave to marinade for 15 minutes.
Presentation: Lay the cucumber slices in a circle on a large plate. Place the marinated cucumber strips and mint in the center of the circle. Spoon a little marinade over the cucumber slices and bring to the table.
Cooking tip: If you don’t like raw garlic, you could substitute with herbs (oregano, rosemary) or toast the garlic cubes on a hot pan prior to making the vinaigrette. Try using flavoured olive oil for added aromas.
In order to avoid discolouring of the cucumber slices, you can soak them in water with a little lemon juice (the juice of half a squeezed lemon should be enough).
You can also add/substitute other finely striped and sliced vegetables such as tomato or go tropical with a little avocado.
About this dish: A great healthy summer salad, perfect for al fresco dining and barbecue. Great to bring to friends’ and picnics as the marinade and cucumber mix and slices can be packed and taken easily in separate plastic containers and the dish presented quickly at the last minute.
Curiosity: Salads are experiencing a resurgence as Spain rediscovers its Mediterranean food traditions. A new emphasis in presentation and preparation helps evolve the humble salad into new forms like this tasty carpaccio.
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