Assemble these supplies:
- 2 large cucumbers
- 2 to 3 tablespoons salt
- 1/2 pound seedless red or green grapes Small bunch chives or scallions
- 1 cup sour cream or creme fraiche 1 teaspoon dry mustard
- 1 tablespoon Dijon mustard
- 1 teaspoon wasabi or white horseradish 1/4 cup chicken stock
- 2 teaspc ons rose water (optional) Ground nutmeg
Steps in preparation:
- Halve cucumbers lengthwise and remove seeds with melon baller or teaspoon. Peel cucumbers or score decoratively, if desired, and slice into 1/2-inch-thick crescents. Place cucumbers in colander, sprinkle with salt, and toss to coat. Place colander in sink to drain cucumbers.
- Wash grapes and dry; remove stems and discard. Wash chives, dry with paper towels, and chop enough to measure 2 tablespoons.
- In small bowl, blend sour cream, dry and Dijon mustards, and wasabi. Add stock and rose water, if using, and stir until smooth.
- Rinse cucumbers under very cold running water. Place them in clean dish towel and gently press out as much liquid as possible; set aside.
- In serving bowl, combine cucumbers and grapes with sour cream dressing and toss until well coated. Sprinkle with nutmeg and set aside until ready to serve.
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