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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Cooking cucumbers takes them out of the salad realm, transforming them into a side dish that's perfect with fish or white meat. Perked up with mint and lemon, they're as refreshing as ever. Ingredients:
3 seedless cucumbers (usually plastic-wrapped; 2 1/2 to 2 3/4 pounds total), peeled |
2 tablespoons unsalted butter |
2 tablespoons finely chopped fresh mint |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 teaspoon finely grated fresh lemon zest |
1 teaspoon fresh lemon juice |
Directions:
1. Adjust blade of slicer to 1/8-inch-thick setting. Using slicer, cut each cucumber lengthwise into long 1/8-inch-thick julienne strips, slicing until you reach core, then rotate cucumber a quarter turn and continue slicing and rotating until left with nothing but core. Blanch cucumber noodles in a 4-quart pot of boiling salted water 1 minute, then drain in a colander. Immerse colander with cucumbers in a large bowl of ice and cold water to stop cooking, about 2 minutes. Drain cucumbers, then transfer to a clean kitchen towel and pat cucumbers dry.
2. Heat butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook cucumbers, mint, salt, pepper, zest, and lemon juice, tossing to coat, until just heated through, about 1 minute.
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