Sweet and Sour Salad
Our September recipe captures the waxing and waning energy of this season of the year— the sweetness, warmth, and abundance of summer, and the twang that we feel in our hearts as the advent of cooler climes hints at its none-too-far-off approach. This recipe is a transitional season favorite, and as sure to delight your palate as well as calm and soothe any farewell-to-summer blues.
Serves 2 – 3
- 1/2 head of iceberg lettuce
- 2 large cucumbers, peeled
- 1 small white onion
- 2 scallions, chopped
- 1 Tbs sea salt
- 1/2 cup rice wine vinegar
- 1/4 cup water
- 1 Tbs extra virgin olive oil
- 1 Tbs brown or raw sugar
Chop the lettuce, cucumbers, onion, and scallions and toss them together in a large salad bowl. Sprinkle the salt over the mixture and wrap with plastic wrap. Push down to release any excess water from the cucumber, and place in the refrigerator for about 1 hour.
Uncover the salad, and drain any water that has settled at the bottom of the bowl.
To make the dressing: Whisk together vinegar, water, olive oil, and sugar in a small bowl until dissolved.
Toss the salad with the dressing. Cover tightly with plastic wrap, and refrigerate until chilled through. Serve chilled.
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