- Joined
- Feb 8, 2017
- Location
- Monterey, CA
Happy Birthday to U.S. Grant!
In honor of the general and former President, I had a go at recreating his purported favorite breakfast of cucumbers soaked or dipped in vinegar. Feeling we could do a bit better, I put a few twists on this recipe that might take it out of the breakfast realm, but could still be a nice treat with the warmer weather coming.
For whatever reason, I decided to pair the pretty plain taste of cucumbers with the zip of fresh radishes. The color contrasts are appealing, and not sure what Sam Grant might have liked (and because I'm a complete dweeb where food is concerned), I tried several variations:
Here's my vinaigrette:
In honor of the general and former President, I had a go at recreating his purported favorite breakfast of cucumbers soaked or dipped in vinegar. Feeling we could do a bit better, I put a few twists on this recipe that might take it out of the breakfast realm, but could still be a nice treat with the warmer weather coming.
For whatever reason, I decided to pair the pretty plain taste of cucumbers with the zip of fresh radishes. The color contrasts are appealing, and not sure what Sam Grant might have liked (and because I'm a complete dweeb where food is concerned), I tried several variations:
- pickling both cucumbers and radishes
- pickled cucumbers and raw radishes
- raw cucumbers and pickled radishes
- both vegetables raw
Here's my vinaigrette:
- 3/4 cup oil (olive gives the richest flavor)
- 3 tablespoons balsamic vinegar, either dark or golden works great, depending on preference
- 1 1/2 teaspoons Dijon mustard
- 1-2 cloves minced or pressed garlic
- a few shakes of salt and pepper
- fresh or dried herbs - use anything that you like. I've made this with rosemary, oregano, thyme, marjoram, and chives, all of them awesome. I go more by look than measure, but would guess this is about 1 teaspoon dried herbs or enough fresh to look right.