Cucumber Ribbons with Herbed Pesto and Pecorino Toscano

Staff Writer
Cucumber Ribbons with Herbed Pesto and Pecorino Toscano
Wall Street Journal Off Duty

Cucumber Ribbons

English (aka hothouse) cucumbers will be the easiest variety to find for this herby, lemony salad, but they're less flavorful than long, slender varieties such as Armenian and Japanese. Read more about cucumbers in the Wall Street Journal's "Off Duty" section.

Ready in
25 m
4
Servings
311
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2 Pound long, slender cucumbers, halved lengthwise
  • 1/2 Cup packed flat-leaf parsley leaves
  • 1/2 Cup packed dill sprigs
  • 2 Tablespoons tarragon
  • 1 small clove garlic, smashed
  • Pinch of crushed red pepper
  • 1/2 Teaspoon lemon zest, plus more for garnish
  • 1 Tablespoon fresh lemon juice
  • 1/2 Cup extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1/2 Cup toasted pine nuts (optional)
  • 2 Ounces Pecorino Toscano, or other young sheep's milk cheese

Directions

Thinly slice the cucumber lengthwise into ribbons using a mandoline or vegetable peeler and place in a bowl.

In a food processor, pulse the parsley, dill, tarragon, garlic, red pepper, and lemon zest together until finely chopped. With the machine running, slowly pour in the lemon juice and oil, scraping down the side of the bowl as needed, until smooth. Season to taste with salt and pepper.

Gently toss the cucumber with the pesto and divide among plates. Finely grate some lemon zest over each salad and sprinkle with pine nuts, if using. With a vegetable peeler, shave some cheese over each salad and serve.

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.

Nutritional Facts

Total Fat
30g
47%
Sugar
4g
N/A
Saturated Fat
6g
30%
Cholesterol
13mg
4%
Protein
4g
7%
Carbs
9g
3%
Vitamin A
67µg
7%
Vitamin B12
0.2µg
4%
Vitamin B6
0.2mg
8.6%
Vitamin C
18mg
30%
Vitamin E
4mg
20%
Vitamin K
169µg
100%
Calcium
125mg
12%
Fiber
1g
6%
Folate (food)
33µg
N/A
Folate equivalent (total)
33µg
8%
Iron
2mg
9%
Magnesium
34mg
8%
Monounsaturated
20g
N/A
Niacin (B3)
0.5mg
2.6%
Phosphorus
99mg
14%
Polyunsaturated
3g
N/A
Potassium
353mg
10%
Riboflavin (B2)
0.2mg
11.9%
Sodium
525mg
22%
Zinc
0.9mg
6%