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Stuffed Cucumber Salad

chef.jackson's picture
Ingredients
  Cucumber 1 , cut into 24 slices
  Lettuce head 1 , leaves separated
  Finely grated carrots 2 Cup (32 tbs)
  Golden raisins 3 Tablespoon
  Parsley sprigs 6 (To Garnish)
  Walnut halves 3 Tablespoon, chopped (To Garnish)
For filling
  Curd cottage cheese 8 Ounce (1 Container)
  Chopped walnuts 3⁄4 Cup (12 tbs)
  Finely chopped parsley 2 Teaspoon
  Snipped fresh chives 2 Teaspoon
  Sweet paprika 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
For dressing
  Vegetable oil 5 Tablespoon
  White wine vinegar 2 Tablespoon
  Dry mustard 1 1⁄4 Pinch (A Large Pinch)
  Sugar 1 Pinch
Directions

MAKING
1) To prepare the filling, put all the ingredients for the filling in a bowl and season well. Mix thoroughly with the help of a fork.
2) From each slice of cucumber, remove the seeds and season lightly on both the sides. Set out the cucumbers on a flat plate.
3) Between the cucumber slices, divide the filling. Pressing it into the central hole as well as piling it up on top.
4) To prepare the dressing, in a small screw-top jar, put all the dressing ingredients and season. Shake the jar well to mix thoroughly together.

FINALIZING
5) On 4 side plates, arrange the lettuce leaves.
6) Over each serving, drizzle a teaspoonful of the dressing and transfer 5 cucumber slices to each plate, arranging them in a ring.
7) In a bowl, mix together the grated carrots and golden raisins and add the remaining dressing. Toss well and then pile the mixture into the center of the cucumber rings.

SERVING
8) On each plate, garnish 3 cucumber slices with a sprig of parsley and 3 with chopped walnuts. Serve the salad right away, while it is still fresh. Makes an excellent appetizer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cucumber
Preparation Time: 
15 Minutes
Servings: 
4

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