Recipe by Chef Jonathan Bardzik
2 lbs english or other thin-skinned cucumbers
1 cup LWT sunflower shoot, beet and chard blend
2 cloves garlic
1/3 cup crème fraîche
1/4 cup rice vinegar
2 tbs olive oil – the good stuff!
(1) Cut cucumbers in ¼” thick slices. Place in a colander and toss with 1 tsp salt. Let sit in sink or over a bowl for 20 minutes. Rinse and place cucumbers on a tea towel to dry.
(2) Make vinaigrette: mince garlic and mash it into a paste with coarse sea salt. Add garlic paste to a medium bowl with crème fraîche, rice vinegar and olive oil. Season with salt and pepper and whisk to combine.
(3) Toss salad with dressing. Top with Sunflower shoot, beet and chard blend to serve.
TIP: Why salt the cucumbers? The salt pulls out moisture making the cucumbers crisp. Don’t worry, rinsing off the salt won’t make them soggy.