I usually prefer quick pickled cucumber salad for the subtle balance of sweet and sour it offers. After discovering the amazing variety of cucumbers (lemon, "little potato," Armenian ...) that Nathaniel Davis of the North Memphis Farm Collective had to offer, however, I decided to leave the cucumbers be, with just a light dressing to let their subtleties shine through. Here is my favorite recipe. Enjoy!
- 3 NMFC cucumbers
- 2 stalks celery, reserving leaves if desired
- 1/2 medium white onion
- 1/4 cup mayonnaise
- 1/4 cup fresh cilantro or any fresh herbs from the garden
- 2 1/2 teaspoons sherry vinegar
- Salt and pepper
With a vegetable peeler, shave cucumbers into wide ribbons, stopping when you reach seeds; reserve 1 center. Thinly slice celery stalks and onion; place in a large bowl along with cucumber ribbons. In a blender, puree reserved cucumber center, mayonnaise, cilantro, and vinegar; season with salt and pepper and add to bowl. Toss to combine and top with celery leaves if desired.