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In a medium bowl, combine cucumber, yogurt, rice vinegar, honey, mint, cayenne, and salt and pepper to taste. Garnish with additional mint sprigs.
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Nutritional analysis is per serving.
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Chef Harland's salad tips:
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Buy fresh. Inspect the lettuce for browning, wilting, dried spots, or other signs of age. You want leaves to be bright, crisp, and moist.
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Dry the leaves. Water wilts greens and dilutes dressing. A toss with a few paper towels picks up the moisture left by most salad spinners.
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Match greens with the right dressing. Butter lettuce and tender spring greens are best when gently coated with a lightly acidic dressing. Heavier greens can stand up to big flavors and stronger acids.
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Make it bite-size. Cut all your ingredients roughly the same size. This makes the salad easier to eat and keeps attention on the flavor.
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Let the flavors mix. When making a dressing, let the acid (vinegar, lemon juice) absorb the seasonings (garlic, shallot, spices, herbs) for at least 15 minutes before adding the oil.
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9
Check seasoning. Dip a leaf of lettuce into the dressing; it'll give you a more accurate taste than sampling with a spoon.
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10
Toss with your hands. No other tool is as gentle or gives you as much control.
