28 January 2014

something bright for a cold january


This is a really simple salad form the Ottolenghi cookbook — I've been making this salad with English cucumbers (pictured here but those small Mexican cucumbers are even better), poppy seeds, Fresno peppers, salt, sugar, rice vinegar, and sunflower oil. It was fantastic paired with the Korean tacos that Miss Fats made me last weekend, and it's fantastic with a simple sandwich on rye.

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