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Cucumber Linguine with Mint and Fried Capers

Staff Writer
Cucumber Linguine with Mint and Fried Capers
Viviane Bauquet Farre

Cucumber Linguine with Mint and Fried Capers

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.

Deliver 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


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.

Cucumber Shopping Tip

There are three different types of cucumbers: slicing, pickling, and “burpless.” If you're making sandwiches, you might want to try the “burpless” variety which are naturally seedless and are less likely to cause gas.

Cucumber Cooking Tip

Salting your cucumber slices and allowing them to drain over a colander for about an hour will get rid of any excess water and keep your sandwich from becoming soggy.