I am making middle Eastern lamb for Sunday and I would usually do a tomato and cucumber salad to go with it. However, Miriam is off of onions, garlic, and (mostly) tomatoes. I am discovering new things to pair with cucumbers in a salad.
Karl’s Marinated Artichoke, Cucumber, and Orange Salad
1 jar (6.5 oz.) marinated artichokes
3 Persian cucumbers
2 navel oranges
¼ cup flat leafed parsley, coarsely chopped
Pinch black pepper, cracked
Pinch Kosher salt
1. Drain the artichoke liquid into a small bowl, and put the artichokes into a salad bowl.
Tip: You will be using some of this reserved liquid for the dressing.
2. Roll cut the cucumbers and add them to the bowl.
3. Segment the oranges and add them to the bowl.
Tip: Cut a slice off the top and bottom of the orange—this gives you a stable piece of fruit to work with. Taking a sharp knife, cut away strips of the peel, working around the orange. Holding the fruit in one hand, cut down along the thick membranes and the orange slice to remove each segment.
Note: Remove the segments holding the orange over a bowl to catch the juices that will drip down. Squeeze the left over membranes and peels to recover any remaining juice. This will also be part of your dressing.
4. Add the orange segments and parsley to the salad bowl.
Tip: When you toss your salad be very gentle. Orange segment are very delicate after you remove their supporting membranes and will fall apart if they are roughly handled.
5. Add some of the artichoke liquid and the pepper and salt to the orange juice in the bowl.
Tip: How much depends on how wet you like your salad.
Note: Putting the dressing in a small lidded jar makes it easy to shake and pour.
6. Pour the dressing over the salad and toss gently to mix and coat the vegetables.
Tip: Let the salad meld for 15-20 minutes before serving.
7. Serve slightly chilled.