Armenian cucumber and radish salad with celery and roasted peanuts
Cool as a cucmber, just tasting this Kosher dish will cool you off completely and cause a pleasant breeze to fill your soul from within.
This salad has a registered patent for saving electricity. Anyone who eats it at high noon won’t need either an air conditioner or a fan; just tasting it will cool you off completely and cause a pleasant breeze to fill your soul from within. The vegetables included in it are particularly crisp and fresh, and the roasted peanuts add the flavors of earth and a pleasant saltiness. What those things don’t achieve will be accomplished by the crushed ice that joins the salad a moment before serving, and provides a feeling of hail falling in the middle of the summer.
6-8 solid medium-sized Armenian cucumbers
12 fresh radishes
1 stalk of American celery
2 scallion stalks
1 small, hot green pepper (optional)
a handful of spearmint leaves
1/2 cup shelled and roasted peanuts
2 garlic cloves
1/4 cup olive oil
juice from 1/2 lemon
5 ice cubes
Atlantic sea salt
ground black pepper
Wash the cucumbers thoroughly under cold water and rub the peel a little to remove the hairs. Cut each one lengthwise into 1/2-cm. slices and transfer to a bowl.
Remove the radish tops and cut into eighths. Cut the celery into thin lengthwise slices without the leaves, and add to the bowl. Chop the garlic cloves and hot pepper, as well as the white part of the scallions; tear the green part into 1-cm. long pieces. Cut the spearmint leaves coarsely and add to the salad. Drizzle the olive oil and lemon juice over everything, and season with salt and pepper.
A moment before serving, lightly crush the ice cubes, add to the salad and mix. Scatter the roasted peanuts over everything, mix again and be careful not to wake up the neighbors as you noisily chew this crispy dish
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