Sesame Lemon Cucumber Salad
Serves 4
¼ cup rice vinegar
1 tablespoon juice from 1 small lemon
2 tablespoons Asian sesame oil
2 teaspoons sugar
1/8 teaspoon dried red pepper flakes plus more to taste
1 tablespoon sesame seeds, toasted in a small skillet over medium heat until golden, 4 to 5 minutes
3 medium cucumbers, sliced salted and drained, peeled and seeded
Whisk all ingredients except cucumbers in medium bowl. Add cucumbers; toss to coat. Serve chilled or at room temperature. Tastes great days later as the cucumbers marinate further.
Recipe courtesy of Cook’s Illustrated
I am trying to play catch up after a particularly busy workweek, spring break, and a foray to the west coast for an overnight/baby shower/family reunion/Easter celebration. Toms family is experiencing more new growth with the addition of a baby boy. Our contribution was a sweater that I made. The yarn is Elann’s Sonata, the pattern, Knitting Pure and Simples Top Down Sweater, a combination that hasn’t failed me yet.
The recipe above is another no fail winner. It was our family’s contribution to an Easter meal. It may not look glamorous but the taste wins over many who tried it.
Incidentally, I purchased a shuffle, my new baby. This, filled with podcasts make my hours on the elliptical more bearable. My precious Nano died (don’t wear into the sauna) and I am trying this smaller version. Conclusion: I want my Nano back!