Cucumber And Grape Salad
|Cucumber||1 Large, peeled and thinly sliced|
|Green grapes||1 Pound, halved and seeded|
|Water||15 Fluid Ounce|
|Lemon jelly||5 Ounce (1 Packet)|
|Orange juice||3 Tablespoon|
|Lemon juice||5 Tablespoon|
|Finely chopped onion||1 Tablespoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Webb lettuce||1 , outer leaves removed, washed and shredded|
|Olive oil||3 Tablespoon|
|Wine vinegar||1 Tablespoon|
|Dry mustard||1⁄4 Teaspoon|
To prepare the marinade, in a medium sized bowl, combine the oil, vinegar, salt, pepper and mustard, beating with a fork until all the ingredients are blended.
Place the cucumber slices and grapes in the bowl and marinate them for at least 30 minutes or until you are ready to use them.
In a small saucepan, bring 5 fluid ounces [5/8 cup] of the water to the boil over moderate heat.
Remove the pan from the heat and add the jelly [gelatin].
Stir until the jelly [gelatin] has dissolved.
Stir in the remaining water.
Stir in the orange and lemon juice, onion, cayenne, salt and pepper.
Cool the jelly [gelatin] until it is almost set.
With a slotted spoon, remove the grapes and cucumber slices from the marinade.
Drain them thoroughly on kitchen paper towels and then add most of them to the jelly [gelatin].
Reserve the marinade and the remaining grapes and cucumber slices for the garnish.
Spoon the jelly [gelatin] into a 2 1/2 pint [1 1/2 quart] mould.
Cover the mould with plastic wrap or aluminium foil and put it in the refrigerator to chill for 3 to 4 hours or until the jelly [gelatin] is completely set.
Arrange the lettuce on a serving dish.
Quickly dip the mould into hot water and turn the jelly [gelatin] out on to the lettuce.
Arrange the reserved grapes and cucumber slices around the salad and pour a little of the reserved marinade over them.