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. |
