Cucumber, Red Onion, and Dill Salad

Yield: 4 servings

Prep Time: 1 minutes

Cook Time: 30 minutes

Summery Salad full of crunch and tang!

ingredients:

• 1/4 cup white wine vinegar
• 2 tsps sugar
• 1/4 tsp salt
• 2 english cucumbers (peeled and cut in half lengthwise sliced into half moons)
• 1/2 red onion (thinly sliced)
• 2 tbsps fresh dill (chopped)

directions:

1. In the bottom of a large bowl, whisk together the vinegar, sugar, and salt. Toss in the cucumbers, red onions, and fresh dill. Cover and chill for at least 15 minutes.2

Nutrition Facts

Amount Per Serving

Calories 40

Calories from Fat 0

% Daily Value *

Total Fat 0g	0%
Saturated Fat 0g	0%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 150mg	6%
Potassium 240mg	7%
Total Carbohydrate 9g	3%
Dietary Fiber 2g	8%
Sugars 5g

Protein 2g

Vitamin A	4%
Vitamin C	10%
Calcium	4%
Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Daniel Kim

10:42 AM

Caprese Salad

• Ingredients
• 2 cups balsamic vinegar
• 3 whole tomatoes (ripe, sliced thick)
• 12 ozs mozzarella cheese (weight, sliced thick)
• 1 leaf fresh basil leaves
• olive oil (drizzling)
• kosher salt
• black pepper

Methodology

In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.

When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.

End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.

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Daniel Kim

8:32 PM

Mexican Style Salad

• Ingredients for 4 servings
• 2 cooked chicken breasts
• 1 earn of corn
• 1 head romaine lettuce
• 2 oz arugula
• 2 oz queso fresco
• 4 oz cherry tomatoes
• 2 scallions
• 1 bunch cilantro
• 1 lime
• 1 tbsp of dijon mustard
• 2 teaspoons of agave nectar
• 4 radishes
• 2 tbsp of oil.

Methodology

While the chicken cooks and cools, wash and dry the fresh produce. Cut the radishes into wedges and place them in a bowl of cold water. Cut the cherry tomatoes into quarters. Thinly slice the scallions. Roughly chop the cilantro. Peel off the husks and remove the silks from the corn. Using a knife in a sawing motion, cut the kernels off the cob. Chop the romaine lettuce into small, bite-sized pieces.

In a small bowl, combine the juice of the whole lime, mustard, nectar, and about 2 tablespoons of olive oil.Whisk until blended and season with salt and pepper to taste.

Chop the cooled chicken into bite-sized pieces. Add the chopped chicken to a large bowl along with the radishes, cherry tomatoes, cilantro, corn, romaine lettuce, and arugula. Add some of the dressing (you may not need all of it) and toss to coat. Season with salt and pepper to taste.

Divide among bowls and garnish with Queso Fresco.

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Daniel Kim

4:42 AM

Cucumber Yogurt Salad: Indian Style

Ingredients

2 cups Greek Yogurt

2 cups grated cucumber. (don't peel or seed)
1 clove garlic, minced
4 sprigs fresh mint, leaves only, minced finely
1 teaspoon kosher salt
2 tablespoons golden raisins
1 teaspoon of black pepper

1/2 cup of chopped dill

1/2 cups of crumbled feta

Chopped cucumber: 1 cup

1 teaspoon of cumin

1 teaspoon of coriander

Method

Whisk the yogurt until smooth. Add the rest of the ingredients, plus a little freshly ground black pepper if you like. Stir, chill, and serve.

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Daniel Kim

4:05 AM

• Ingredients
• 
  1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
• 5 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 cup fresh breadcrumbs, preferably whole-wheat (see Tips)
• 3 tablespoons sherry vinegar or red-wine vinegar
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 3 pounds tomatoes, cut into wedges
• 1 cup chopped fresh parsley
• 1/4 cup capers, rinsed
• 6 anchovy fillets, chopped, plus more whole fillets for garnish

• 
  
• Method

Heat 1/3 cup oil in a large nonstick skillet over medium heat. Add garlic and paprika and cook, stirring, until the garlic is fragrant and sizzling, but not brown, about 20 seconds. Transfer to a large bowl to cool.

Heat the remaining 2 tablespoons oil in the pan over medium heat. Add breadcrumbs, and cook, stirring, until crispy and golden brown, about 5 minutes. Transfer the breadcrumbs to a plate.

Whisk vinegar, pepper, sugar and salt into the garlic-paprika oil. Add tomatoes, parsley, capers and chopped anchovies; gently stir to combine.

Transfer the tomato salad to a platter and top with the fried breadcrumbs. Garnish with anchovies, if desired.

This is an awesome summer salad!

Must try.

Get Cooking

'Til Next Time

-Daniel.

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visit my main blog www.dailyopinioninternational.com

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Daniel Kim

11:04 AM