Recipe of the week: Warm cucumbers with spring herbs
This quick “and very elegant” side is delicious with salmon and roast chicken.
Cucumbers get a raw deal, said TastingTable.com. If you ever worry that you’re beginning to take them for granted, try this quick—“and very elegant”—side. Once the cukes have been gently sautéed in butter, the dish gains “a cheerful freshness” from mixed herbs and a dash of rice vinegar. “We love it paired with seared salmon or roast chicken, or mixed with flaked, smoked trout and piled on Bibb lettuce leaves.”
Warm cucumbers with spring herbs
- 1 small shallot, very finely chopped
- 1 tbsp plus 1 tsp rice vinegar
- 2 tbsp unsalted butter
- 2 medium cucumbers, peeled, sliced on a bias into ¼-inch rounds
- ½ tsp kosher salt
- 2 tbsp finely chopped, tender fresh herbs (any combination of basil, chervil, chives, dill, mint, parsley, or tarragon)
- ½ tsp flaky salt
In a small bowl, combine shallot and rice vinegar, then set aside.
Warm a large skillet over medium heat. Melt butter in the skillet and add cucumbers. Taking care to not let the cucumbers brown, cook, stirring occasionally, until cucumbers turn a pale green and are warmed through and tender (3 to 5 minutes). Turn off the heat and season the cucumbers with kosher salt.
Transfer the cucumbers to a medium bowl and pour the shallot-vinegar mixture over the top. Add the mixed herbs and gently stir, then sprinkle the flaky salt over the top and serve. (The longer the cucumbers sit, the softer they become). Makes four servings.