|Serves: 2 Cups|
"Cucumbers often fall to the vegetable wayside, and most of the time, I think they belong there. That being said, the lengthy legumes make a great condiment and this curry-mint combo takes full advantage of their cool flavor and juicy crunch with minimal effort.
Always in search of inspiration, I am currently working my way through one of Patricia Wells’ cookbooks. I’ve taken some liberties with the recipe, substituting 2% Greek yogurt for crème fraïche and warming it with Vadouvan curry so the raw spices have a chance to really permeate." –Chef Lior Lev Sercarz
- Wash 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). Slice in half lengthwise and use a sharp spoon or butter curler to remove the seeds. Dry each half with a paper towel, then thinly slice and add to a paper towel lined bowl to absorb additional juice.
- Prepare an ice bath (with a full tray of ice) in a medium mixing bowl. In a small saucepan, combine the room temperature yogurt with 1T Vadouvan spice and ¼ tsp. sea salt. Using a small whisk, stir constantly over medium-low heat for 45-60 seconds to body temperature to infuse the spices. o Be sure to whisk constantly and do not overheat or the yogurt will break and become lumpy. If this happens, start over.
- Place the saucepan in the ice bath and whisk until cool. Remove paper towels from underneath the cucumber slices and add yogurt, mint, salt and pepper to taste.
- This 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.