Cucumbers often fall to the vegetable wayside, and most of the time, I think they belong there.  That being said, the lengthy legumes make a great condiment and this curry-mint combo takes full advantage of their cool flavor and juicy crunch with minimal effort.  Always in search of inspiration, I am currently working my way through one of Patricia Wells’ cookbooks.  I’ve taken some liberties with the recipe, substituting 2% Greek yogurt for crème fraïche and warming it with Vadouvan, a curry spice blend, so the raw spices have a chance to really permeate. 

Difficulty:

Prep Time: 10 minutes

Cook Time: 1 minute

Makes 2 cups

Ingredients:

1 English Cucumber

6 oz. (170g) 2% Greek Yogurt, at room temperature

1 Tbsp. Vadouvan Spice (substitute curry powder)

4 large Mint leaves, fine chiffonade

Sea Salt & Esplette or White Pepper

Technique:

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

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

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

•In a small saucepan, combine the room temperature yogurt with 1T Vadouvan spice and ¼ tsp. sea salt. 

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

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

oThis 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