Dreary damp February Saturday, splashing around in the drizzle doing errands, antiquing, shopping for fresh produce in spite of the winter. Nestled by the evening fire, I peered into my latest 'Bon Appetit' to the Hot Soup section and tried the concoction of Chicken Khao Soi, a curry chicken soup to stick to our ribs. What a perfect choice for this evening meal. With this we also enjoyed marinated tomato salad and a Korean style cucumber salad.
Korean Cucumber Salad
1 lb. cucumbers peeled and thinly sliced
Salt
1 ¼ tsp. cayenne
1 ¼ tsp. paprika
1 clove garlic crushed and minced
1 1” piece fresh ginger minced
2 scallions, diced
1 TBS sesame oil
Place sliced cucumbers on a plate and sprinkle with salt. Set aside for 3 hours. Drain.
Mix all other ingredients in a bowl, add cucumbers and let sit for a few hours for flavors to mix well.
Tomato Salad
2 – 3 tomatoes, sliced
1 scallion, finely chopped
1 TBS lime juice
½ tsp finely chopped ginger
Salt Pepper
Arrange sliced tomatoes on a plate or platter. Sprinkle with salt, pepper and other diced ingredients. Allow to sit for flavors to mingle. Enjoy
