On Tue, 20 May 2008 07:02:30 -0700, "Dimitri" >
wrote:

>
>"Stan Horwitz" > wrote in message
...
>> Andy, here's how I make that 2nd Avenue Deli cucumber salad that I
>> mentioned when we ate lunch at the Reading Terminal farmers market last
>> Sunday.
>
><recipe snipped>
>
>Made something similar last night. a few quick points.
>
>1. Now that little hands are no longer around I keep my mandolin easily
>availavel for slicing like this. It really makes quick work of the process.
>
>2. I like to use Rice or TJ'S white balsamic vinegar. Which do you all
>prefer?
>
>3 Do you peal or score the cukes?
>
>4. when resting the cukes do you salt them separately & drain before
>marinating?
>
>Thanks
>
>Dimitri

i haven't made the 2nd ave. recipe, but i most often use rice vinegar
with cukes. this is the one i make most frequently:

japanese cucumber salad (adapted from 'japanese cooking,' by peter
and joan martin)

1 cucumber

1/4 cup rice vinegar

1 tbl sugar

1 tbl soy sauce

1/4 tsp monosodium glutamate (msg)

* * * * *

mix together all but cucumber.

wash cucumber but do not peel. slice as thinly as possible. on a
plate, arrange the slices in layers, not overlapping, and salt each
layer lightly. let stand for 30 minutes. squeeze cucumbers pretty
hard to remove the accumulated moisture. place cukes in bowl, pour
dressing over and refrigerate.

these taste better the next day. i don't see why they wouldn't last
at least a week.

the recipe as given included 1/2 white sesame seeds, but the didn't do
much for me. recipe can be doubled or (maybe) tripled. they're tasty
little suckers.


your pal,
blake