Foodie Friday: Amanda Cordony’s cucumber and Stracciatella salad

Sponsored by Kitchenware Collective

This delicious summer salad by The Cordony Kitchen’s Amanda Cordony, is as much about the nifty tools used to make it as the zesty fresh ingredients!

Amanda Cordony’s stracciatella and cucumber salad with jalapeño vinaigrette

OXO Australia's Good Grips Swivel Peeler makes quick work of this gorgeous salad so no need to stress if you're doubling the recipe to feed your guests over the festive season!

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Prep Time 15 minutes mins

Servings 4

Ingredients

  

Salad

• 1 Lebanese cucumber large
• 1 celery stick
• Half cup stracciatella cheese

Salsa

• Half a jalapeño thinly chopped, seeds removed
• 30 ml extra virgin olive oil
• 1 tsp cumin seeds lightly toasted and crushed
• 1 lime juice and zest
• 15 ml red wine vinegar

Garnish

• 5 g micro herbs lemon verbena or lemon balm

Instructions

 

• To make the vinaigrette, add the lime zest and juice, jalapeño, olive oil, ginger, lime juice and zest and balsamic vinegar to a bowl and mix well.
• Using the OXO Australia Good Grips Swivel Peeler, peel skin off and discard. Peel the cucumber into ribbons on all sides until you reach the seeds. Discard seeds/core. Finely slice the celery into diagonal pieces.
• Add the cucumber ribbons to a serving platter, creating height by standing some ribboned cucumber slices up, add celery in and around the cucumber ribbons. Spoon over stracciatella cheese.
• Spoon over the jalapeño vinaigrette and scatter lemon verbena or micro herbs on top. Add seasoning to taste and serve.

Notes

For more than 30 years, OXO has created innovative products that have revolutionised the way we prepare and store food. Ingredients of Innovation pays tribute to this journey by highlighting the four most loved and recommended items: The Swivel Peeler, Salad Spinner, Angled Measuring Cups and POP Containers.

Equipment used for this recipe included their Swivel Peeler, Etched Zester Grater and Angled Measuring Cup

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For more on OXO Australia | For more on The Cordony Kitchen