1 english-type hot house cucumber, quarted lengthwise, 1/2 inch thick
1 head Boston lettuce, torn in pieces
1/2 C olive oil
2 T fresh lemon juice
4 pitas
2 garlic cloves, lightly smashed
Instructions
Prepare an ice water bath. Cook green beans in boiling water until bright green and just tender, about 4 minutes, do not over cook.Drain, place beans in ice bath. Cut into 1/3s. Toss with mint, cucumber, and lettuce.
Pour 1/4 C oil into lemon juice in a slow steady stream, whisking until emulsified; if using a blender instead of whisk, run on low speed until just blended.
Toast pitas over flame of a gas burner, turning with tongs, until crisp and blacked in spots, but not burnt. (Alternate method- char in broiler, turning once.) Drizzle dressing over salad, toss. Serve with warm pitas.
Words 4 good eats---use the freshest, finest ingredients you can find and afford. Frequently, it doesn't make any difference in the taste if you use a more expensive ingredient, like Rare Saharan Reclaimed Sea Salt, as compared to Morton's iodized salt. In this recipe, though, be sure use fresh mint, it makes a world of difference---if you can go out in the garden and pick some now, that's even better.
G
Originally Submitted
5/12/2010
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