It's funny: writing about the whole high fructose corn syrup/sugar debate made me confront my own sweet tooth in a somewhat unflattering way.
If you look through the recipe archives on this blog, which I hope you will, you're bound to notice a dual theme playing out fairly prominently: breakfast, and dessert. I've come to realize in the last two months that I spend an awful lot of time flexing my culinary muscles in these two largely sweet categories.
Well, not today. Today, I'm shifting gears.
Here's a light and lovely salad. A change of pace, if you will. A way to prove my savory mettle and highlight my appreciation for vegetables, herbs, and cheese.
There's a pinch of sugar in the lime vinaigrette, but the end result is bracingly acidic and refreshingly tart.
Today we eat salad, and tomorrow... back to pancakes and cookies.
Recipe for Cucumber-Lime Salad with Mint and Feta
The title says it all. This is a 5-minute, throw-together salad for when you're in a bad mood and don't really feel like cooking. I even used the slicing disk on my Cuisinart, which I almost never use. Of course. you can always use a mandoline or, shocking!, a knife instead.
1 teaspoon minced shallot
juice of 1/2 lime
2 tablespoons olive oil
salt & pepper
1 English cucumber, sliced into thin-ish rounds
1-2 tablespoons crumbled feta
2 leaves fresh mint, slivered
In a medium bowl (big enough to hold the cucumber slices) combine the shallot and lime juice. Slowly whisk in olive oil until mixture emulsifies. Whisk in sugar and season with salt and pepper.
Add cucumber and feta and toss to coat. Garnish with fresh mint slivers.