Cucumber Ribbon Salad
Note: This is a delicate, quick summer salad, which pays homage to the simple way we prepared cucumbers growing up. There is no need to make this recipe ahead of time, just wait until the last minute to toss the cucumbers in the dressing, or else you will end up with waterlogged cucumbers instead of crunchy, fresh ribbons.
½ medium-sized garlic clove (or 1 small garlic clove)
Pinch red pepper flakes
Small handful mint, leaves only, plus more for serving
2 tablespoons lemon juice
4 tablespoons extra virgin olive oil
1 medium-sized cucumber
Parmesan cheese shavings, for serving
Sea salt and black pepper, to taste
Finely chop the garlic clove, red pepper flakes and mint leaves together. Place the seasonings in a medium-sized mixing bowl and add the lemon juice. Whisk in olive oil and season with salt and pepper to taste. Set aside.
With a vegetable peeler or a mandoline, thinly slice the cucumber. Once you get to the seeds, begin cutting the other three sides, so all you are left with is the watery, seedy center.
Discard the seedy center and toss the cucumber ribbons in the dressing. Once all of the ribbons are coated, lay the cucumbers on a serving platter. Scatter with remaining mint leaves, Parmesan shavings and black pepper. Serve immediately.
Source : For The Love Of The South