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March 20, 2014 / Chris Blum

Cucumber, Radish and Mozzarella Salad

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This salad is perfect for lunch!! Thank you F&W for the inspiration!

INGREDIENTS
3 Kirby cucumbers, cut into 1/2-inch pieces
3 garlic cloves, lightly crushed
1 small dried red chile, crushed
1/2 tsp sugar
Salt
2 TBSP lime juice
2 TBSP olive oil
4 radishes, thinly sliced
1/4 c mixed herbs, such as parsley, basil, tarragon, chives
Pepper
One 8-ounce piece of burrata or fresh buffalo mozzarella, quartered

In a large, resealable plastic bag, combine the cucumbers, garlic, chile, sugar, 1/2 teaspoon of salt and 1 tablespoon of the lime juice. Seal and shake the bag, squeezing slightly to mash the cucumbers and release the juices. Let stand at room temperature for 30 minutes.

Drain the cucumbers, reserving the cucumber juice. Discard the garlic and chile. In a medium bowl, whisk the cucumber juice with the remaining 1 tablespoon of lime juice and 1 tablespoons of the olive oil. Add the cucumbers, sliced radishes and herbs and season the salad with salt and pepper.

Arrange the salad on plates. Place a piece of burrata or buffalo mozzarella alongside each serving, drizzle with olive oil and serve.

Serves 2.

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