Yotam Ottolenghi's Cucumber and Lamb’s Lettuce Salad
It can be easy to get a bit set in your ways with salad dressing. Ringing the changes a little – as I do here, with the ginger and yoghurt – can be a real joy. Prep the cucumbers in advance if you like, but don’t mix them with the dressing until just before serving: the salt in the dressing releases the water in the cucumber, so it will become watery if it sits around for too long. If you start with regular sized cucumbers that’s fine: you’ll just need to cut out the watery core before slicing. This is absolutely lovely with all sorts of things: a roast leg of lamb, some grilled salmon or the pea and za’atar fritters on p.20 of Simple, to mention just three. The dressing can be made 2 days in advance and kept in the fridge. Slice and refrigerate the cucumbers up to 6 hours in advance.
|5||baby cucumbers (or 1½ regular) (500g)|
|10g||picked mint leaves|
|10g||picked coriander leaves|
|1 tsp||nigella seeds|
|For the dressing:|
|1 tbsp||lemon juice|
|1||small garlic clove, crushed|
|2cm||piece of ginger, finely grated (10g)|
|flaked sea salt|
1. For the dressing, whisk all the ingredients together with 1∕3 teaspoon of flaked salt and set aside.
2. Take each cucumber and quarter lengthways. Then cut each long quarter diagonally into ½cm slices and place in a large bowl with the lamb’s lettuce, mint and coriander. Gently mix the cucumber and leaves with the dressing and spread in a large shallow bowl. Sprinkle with the nigella seeds and serve.