Cucumber, red onion and watercress

 
                     CUCUMBER, RED ONION AND WATERCRESS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   11       lg           Pickling cucumbers
                         - peeled, scored, cut into
                         - equal lengths to fit
                         - feed tube vertically
      2/3   c            Diced (1/4-in) red onion
      3/4   c            Seasoned rice vinegar
                         -(See NOTE)
    1       tb           Safflower oil
                         Salt
                         Freshly ground white pepper
    3       lg           Bunches watercress -- washed,
                         - crisped, stems removed
    2       tb           Snipped fresh chives
                         - for garnish
 
   USE THIN SLICING DISC. Stand cucumbers in feed tube and slice, using medium
   pressure. Repeat until all cucumbers are sliced. Put cucumber slices, onion
   and rice vinegar in large mixing bowl. Toss well. Cover. Refrigerate from
   4-8 hours. To serve, drain cucumbers. Toss with oil. Adjust salt and
   pepper. Arrange watercress leaves in wreath design on serving plates.
   Arrange cucumbers in center, dividing evenly. Garnish with chives. Serve.
   NOTE: Seasoned rice vinegar, available in the Oriental section of most
   super- markets, is a blend of mild rice vinegar with a perfect balance of
   sugar, salt and water. If you are using rice vinegar, adjust the salt,
   sugar and water to taste.
  
 
 
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