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A Cucumber-Orange Salsa

Here is another "bed" recipe. As in "serve as a bed for sauteed fish" or, as in the article below, ratatouille as a bed for soft shell crabs. I saw this salsa recipe in the Washington Post and tried it out only to find it a bit bland. So I changed it. This is a nice fresh salsa. Great as a side with pork or as a bed for fish. Making this salsa requires some knife skills and, as such, would a be a fine recipe to start off a grandchild in the kitchen by learning when to dice and when to chop a product. This salsa needs to rest for about 8 hours in the fridge to mellow out the ingredients.

Cucumber-Orange Salsa

 

1 ------ large cucumber, peeled, cored, quartered lengthwise and then small diced (about 8 ounces)
2 ------ large oranges, peeled, segmented with white parts removed then small diced
3T ---- spring onion, scallions or shallots, finely diced
30 ---- leaves fresh mint, washed-dried then finely chopped
1.5T-- EVOO, your best in house
1 ------ pinch of salt
2 ------ pinches of cayenne pepper

Combine all the ingredients and toss thoroughly. Taste for salt and pepper. Chill for about 8 hours to mellow out the ingredients.


 

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