3 seedless cucumbers (usually wrapped), peeled


2 tablespoons unsalted butter

2 tablespoons finely chopped fresh mint

¼ teaspoon freshly ground black pepper

½ teaspoon finely grated lemon zest

1 teaspoon fresh lemon juice



1. Adjust the blade of a mandoline or other adjustable blade vegetable slicer to 1/8 inch julienne blade. Using the slicer, cut each cucumber lengthwise into long, 1/8 inch thick strips: slice until you reach the seedy center, then rotate cucumber a quarter turn and continue slicing in t he same manner all around.

2. Blanch cucumber “noodles” in a 4 quart pot of boiling, slated water for 1 minute (1 tablespoon salt) Drain cucumbers in colander and immerse colander in large bowl of ice and cold water to stop the cooking. Drain again, transfer to a clean kitchen towel and pat dry.

3. Heat butter in a 10 inch heavy skillet over moderate heat until foam subsides. Add cucumbers, mint, ½ teaspoon salt, pepper, zest and lemon juice and cook, tossing to coat noodles, until just heated through, about 1 minute.


from Ruth Reichl, Gourmet Today

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