Cucumber Salad with Blueberries and Pistachios
| Serves | 4 |
|---|---|
| Ingredients | Blueberries |
| Menu Part | Salad |
| Cuisine Type | American |
Chef Joshua McFadden
Ava Gene’s Restaurant
Portland, Ore.
Chef McFadden showcases sweet, sour, salty and bitter flavors in this crunchy salad. He recommends packing it with fresh herbs—the more the better. The recipe calls for mint, parsley and basil, but chives, sorrel and sweet marjoram are also possibilities. The salad makes a good accompaniment to grilled lamb.
Ingredients
1½ lb. cucumber
1½ tsp. salt
4 celery stalks, with leaves
1 garlic clove
1½ cups fresh or ¾ cup dried blueberries
¼ cup slightly sweet red wine vinegar
1/3 cup lightly roasted pistachios, chopped
½ cup lightly packed fresh mint leaves
½ cup lightly packed fresh flat-leaf parsley leaves
½ cup lightly packed fresh basil leaves
½ cup lightly packed fresh celery leaves
¼ tsp. dried chili flakes
¼ cup extra-virgin olive oil
Fresh ground pepper, to taste
Steps
1. Peel cucumbers, then split lengthwise and scoop out seeds with a spoon. Cut each in half at an angle into ½-inch slices. In medium bowl, mix cucumbers with salt. Set aside for 20 minutes.
2. Meanwhile, cut celery at an angle into ½-inch slices; soak in ice water for 10 minutes. Drain, pat dry and pile into a serving bowl.
3. Smash garlic clove and peel. In small bowl, combine blueberries, garlic and vinegar. Set aside for 10 minutes.
4. Pat cucumbers dry and add to celery; stir in pistachios, mint, parsley, basil and celery leaves. Remove garlic from blueberry mixture. Add blueberries and vinegar to salad; stir in chili flakes and olive oil. Season with black pepper. Toss ingredients to combine, adding more salt, vinegar and olive oil if desired. Serve immediately.
Photo courtesy of U.S. Highbush Blueberry Council