Cucumber Salad With Vadouvan N.28 Yogurt And Mint
- 1 English Cucumber
- 6 ounces 2% Greek Yogurt, at room temperature
- 1 tablespoon Vadouvan N.28 Spice
- 4 large Mint leaves, finely chiffonaded
- Sea Salt & Esplette or White Pepper
- tash and partially peel the cucumber, leaving one line of skin for every line peeled. (Optional to peel completely or not at all depending on preference.)rntlice in half lengthwise and use a sharp spoon or butter curler to remove the seeds. rntry each half with a paper towel, then thinly slice and add to a paper towel lined bowl to absorb additional juice.rntrepare an ice bath (with a full tray of ice) in a medium mixing bowl.
- tn a small saucepan, combine the room temperature yogurt with 1T Vadouvan spice and 1/4 tsp. sea salt. rntsing a small whisk, stir constantly over medium-low heat for 45-60 seconds to body temperature to infuse the spices. rnote sure to whisk constantly and do not overheat or the yogurt will break and become lumpy. If this happens, start over.rntlace the saucepan in the ice bath and whisk until cool.rntemove paper towels from underneath the cucumber slices and add yogurt, mint, salt and pepper to taste.rnothis can be prepared in advance up until the final step; combine the cucumbers and yogurt right before serving so it doesn't get watered down
cucumber, mint leaves, salt
Taken from food52.com/recipes/18695-cucumber-salad-with-vadouvan-n-28-yogurt-and-mint (may not work)