Recipe by Chef Jonathan Bardzik
Borage has a cucumber-y flavor adding another layer to this simple, summery salad. Layer the cucumbers in concentric circles on a platter to dress it up for a special occasion.
2-3 slicing or Persian cucumbers, peeled and sliced into thin rounds
1/2 cup borage microgreens
2-3 scallions, white and light green parts thinly sliced
1/3 cup rice vinegar
1 tsp sugar
1/3 cup neutral oil, like canola
1) Drain Cucumbers: In a colander, toss cucumbers with 2 tsp coarse salt. Let drain for 20-30 minutes. Rinse off salt under running water and dry on paper towels.
2) Make vinaigrette: In a medium bowl combine scallions, vinegar and sugar. Season with white or black pepper. Whisk and let sit for 15-20 minutes while flavors combine. When ready to dress slaw, drizzle in oil, while whisking, to form a creamy emulsion.
3) Layer cucumbers on a plate and drizzle with vinaigrette to taste. Sprinkle borage over cucumbers to serve.
Tip: Salting cucumbers draws out moisture making them crisper. Worried about the salt? Letting them drain a full 20-30 minutes allows the salt to drain out with the moisture and a quick rinse washes any excess off the surface without rewetting the cucumbers.