요즘 각기 다른 드레싱/야채의 샐러드 종류에 관심이 생겼다. 특히 태국식 샐러드에.
하지만 이건 뉴욕타임즈에 실린 오이 샐러드 레시피.
The authentic French version of this dish is made with fromage blanc, a smooth, fresh farmer cheese that tastes like a cross between cottage cheese and yogurt. In this version, I blend the two together. Use lots of pepper to season this simple combination.
1 long European cucumber or 2 regular cucumbers, peeled if waxed
Salt to taste
1 cup small-curd low-fat cottage cheese
2 cups low-fat plain Greek-style yogurt
Lots of freshly ground pepper
1. If using regular cucumbers, cut in half lengthwise. Scoop out the seeds. Dice very small (1/4 inch or smaller). If using a European cucumber, you don’t need to peel.
Optional: sprinkle with salt and allow to drain for 15 minutes in a colander. Draining is not necessary if you don’t use salt; if you do, draining will prevent the dish from becoming watery later.
2. In a food processor, blend together the cottage cheese and yogurt until smooth. (Alternatively, put the cottage cheese through a fine strainer and whisk with the yogurt.) Transfer to a bowl. The mixture should have a creamy consistency. Stir in the cucumber and lots of pepper. Taste and adjust seasoning. Chill until ready to serve. Serve with toasted bread or as a salad.
Yield: Serves six.
Advance preparation: You can make this a few hours before serving, and leftovers are good for two or three days. Stir before serving.
Nutritional information per serving: 85 calories; 2 grams fat; 1 gram saturated fat; 7 milligrams cholesterol; 5 grams carbohydrates; 1 gram dietary fiber; 128 milligrams sodium (does not include salt added during cooking); 11 grams protein
(Source: NYT)
