Cucumber Salad With Charred Tomato Vinaigrette
(updated on Apr 07, 2008)
Sound different? Definitely! Oh so good.
2 Ontario greenhouse cucumbers4 Cups salad greens
¼ Cup red onion, thinly sliced
1 Pkg enoki mushrooms or 1 cup radish sprouts
½ Cup Charred Tomato Vinaigrette
Cut the ends off of the cucumbers. Cut cucumbers in half, crosswise. Cut each half cucumber into: 1 x 1-1/2”, 1 x 2”, and 1 x 2-1/2” pieces. Trim the top of each cucumber piece by making a diagonal cut. Hollow out the centre of each cucumber piece with a small spoon or melon baler.
Place salad greens on individual plates and sprinkle with the sliced onions. Arrange 3 different sized cucumber pieces (flat side down) among the greens. Divide the mushrooms among the cucumber cups. Drizzle each with Charred Tomato Vinaigrette.
Charred Tomato Vinaigrette
5 Tbsp olive oil
1 Small onion, thinly sliced
2 Cloves garlic, sliced
1 Tsp hot chili garlic sauce
¼ Cup red wine vinegar
¾ Tsp liquid honey
4 Ontario greenhouse tomatoes, cored, cut into thirds, & drained
Salt and pepper
2 Tbsp olive oil
Coat both sides of the tomato slices in oil. Heat large skillet over high heat and cook tomatoes until blackened in spots on both sides (about 4 minutes per side). Transfer to a plate.
Add 1 tbsp of the olive oil to the skillet and sauté the onion, garlic and chili sauce. Return the tomatoes to the skillet. Add vinegar and remaining oil. Cook for 1 minute, scraping the bits off of the bottom of the skillet.
Transfer mixture to a blender. Using the pulse button, chop the mixture finely (but do not puree). Press through a sieve set over a bowl. Add honey to bowl and season with salt and pepper. Cover and store in refrigerator for up to 3 days.
