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Cucumber Linguine with Mint and Fried Capers Recipe
Jul 25, 2012 @ 4:29 PM
Posted by
Daily Value: 8%
Servings: 4
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 157Daily Value: 8%
Servings: 4
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 12g | 19% |
| Saturated | 2g | 9% |
| Carbs | 12g | 4% |
| Fiber | 2g | 6% |
| Sugars | 5g | 0% |
| Protein | 2g | 4% |
| Sodium | 443mg | 18% |
| Calcium | 46mg | 5% |
| Magnesium | 38mg | 9% |
| Potassium | 423mg | 12% |
| Iron | 1mg | 6% |
| Zinc | 1mg | 4% |
| Vitamin A | 309IU | 6% |
| Vitamin C | 8mg | 13% |
| Thiamin (B1) | 0mg | 5% |
| Riboflavin (B2) | 0mg | 6% |
| Niacin (B3) | 0mg | 2% |
| Vitamin B6 | 0mg | 6% |
| Folic Acid (B9) | 25µg | 6% |
| Vitamin E | 2mg | 9% |
| Vitamin K | 54µg | 67% |
| Fatty acids, total monounsaturated | 9g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
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When summer is in full force, cucumbers follow suit in the most overwhelming fashion. Julienned into linguine-size strips and tossed with fresh mint and a zingy vinaigrette, cucumbers here make for a very refreshing — not to mention stylish — appetizer. The fried capers that adorn this simple dish add an irresistible salty bite, a perfect contrast to the slightly sweet cukes.
See all linguine recipes.
INGREDIENTS
For the fried capers:
- 1/8 cup small capers
- 1 tablespoon cornmeal
- 1/2 tablespoon olive oil
For the vinaigrette:
- 1 tablespoon red-wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon sea salt
- Freshly ground white pepper, to taste
For the cucumber linguine:
- 2 large seedless cucumbers (2 1/2 pounds), peeled
- 1/2 teaspoon sea salt
- 12 large mint leaves, chiffonade
- 6 golden cherry tomatoes, halved, for garnish
- Freshly ground white pepper, to taste
DIRECTIONS
For the fried capers:
Spoon the capers into a medium-sized sieve and drain. Place the cornmeal in a small bowl. Add the capers and stir with a fork until the capers are well coated with the cornmeal. Pour the capers back into the sieve and shake until the excess cornmeal has been sifted.
Heat a small skillet over medium-high heat. Add the olive oil and the capers. Shake the pan until the capers spread in the pan in 1 layer. Reduce the heat to medium, and sauté undisturbed until the capers are golden brown on the edges, about 2-3 minutes.
Toss carefully with a fork. Shake the pan again until the capers spread in the pan in 1 layer, and continue to sauté until the capers are golden brown, about 1-2 more minutes. Transfer to a small bowl to cool to room temperature. Use the capers within 4 hours.
For the vinaigrette:
Place all of the ingredients in a small bowl. Whisk until well blended and set aside.
For the cucumber linguine:
Cut the cucumbers crosswise into 6-inch sections. Using a mandoline, julienne the flesh of the cucumber but not the seedy centers. (You should end up with 4 cups of julienned pieces.) Place the cucumber strips in a bowl. Season with the salt, mix well with your hands, and let stand for 30 minutes. Drain the cucumber in a medium-sized sieve and press down with a wooden spoon to remove all excess juices.
Place the cucumber in a medium-sized bowl. Add the mint and the vinaigrette. Toss until well mixed. Spoon into 4 appetizer bowls. Garnish each bowl with 3 cherry tomato halves and a spoonful of fried capers. Season with white pepper, to taste, and serve immediately.
Recipe Details
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Servings: 4Cuisine: American
Special Designations: Vegan, Vegetarian
