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!
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
