My Mother-In-Law made this all the time for family dinners. It was SO good, but really sweet. Here's her recipe. . .
This version is way less sweet, using a healthier sweetener and lemon juice in place of the vinegar. It's still a good idea to stick with a neutral oil, unless you really love the flavor of olive oil. . .if so. . .go for it 😉
5 pearl onions or equivalent
4 med.-lg. pickling cucumbers
1t dried cilantro
chopped chives or sliced garlic scapes
Lemon-Olive Oil Dressing *
add 1-2T pure Maple syrup to dressing - shake well
or use your favorite citrus vinaigrette dressing
or use your favorite citrus vinaigrette dressing
1 med.-lg. vine-ripened tomato
Halve and slice the onions, rough peel the cucumbers, halve them lengthwise, and slice into a small-medium glass bowl. Add dried cilantro and chives or garlic scapes, then pour about half a recipe of the dressing on top to marinate. Gently stir several times over the next hour or so. Add chopped tomato, stir again, and refrigerate an hour before serving. This will keep several days, covered in the 'fridge. . .if there are leftovers. . .Lin
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