Cucumber Salad With Vadouvan N.28 Yogurt And Mint

1. 1

   [" Wash and partially peel the cucumber, leaving one line of skin for every line peeled. (Optional to peel completely or not at all depending on preference.)

2. 2

   Slice in half lengthwise and use a sharp spoon or butter curler to remove the seeds.

3. 3

   Dry each half with a paper towel, then thinly slice and add to a paper towel lined bowl to absorb additional juice.

4. 4

   Prepare an ice bath (with a full tray of ice) in a medium mixing bowl.", " In a small saucepan, combine the room temperature yogurt with 1T Vadouvan spice and 1/4 tsp. sea salt.

5. 5

   Using a small whisk, stir constantly over medium-low heat for 45-60 seconds to body temperature to infuse the spices.

6. 6

   o Be sure to whisk constantly and do not overheat or the yogurt will break and become lumpy. If this happens, start over.

7. 7

   Place the saucepan in the ice bath and whisk until cool.

8. 8

   Remove paper towels from underneath the cucumber slices and add yogurt, mint, salt and pepper to taste.

9. 9

   o This can be prepared in advance up until the final step; combine the cucumbers and yogurt right before serving so it doesn't get watered down"]

* Per serving · 4 servings · Values may vary.

No additional tips available.