It's the Monday after Easter. Here's hoping that you all had a great weekend. Please note I said hoping, not hopping. Yup, nothing says religious rebirth like a large rabbit leaving candy lying around.
I survived the hard-boiled eggs and ham. Holiday meals almost by definition are boring. You can't get too creative when you're trying to crank out food for a big crowd. Kids don't like lamb, turkey's for Thanksgiving, beef is just too expensive and most people won't touch fish. Ham? Yeah I suppose, but it's just soooo boring. You can only come up with so many different mustards and relishes.
As you can probably tell, I'm not a big Easter cook. Usually SSSal whips up a couple of desserts, I buy some Honey Ham and that's it. Then I hop onto the couch and enter a persistent vegetative state watching golf on TV.
Of course, I suck it up and try and come up with something a little interesting. So here's the Cucumber & Celery Salad that was first pictured in the background of the Mint Lamb post. It uses a Lebanese, (some times called English) cucumber. That's the shrink-wrapped, somewhat raunchy thing you see in the produce section next to the "regular" cukes. I have no idea why they are individually wrapped. Maybe they're violent and this is a way to keep them under control, I just don't know. The cuke's little ridges give it a different texture and they usually have a lot fewer seeds. So let's enjoy...
Lebanese Cucumber, Tomato & Celery Salad
from delicious magazine
1 Lebanese cucumber, unwrapped and chopped
20 cherry tomatoes
1 celery heart, chopped
2 TBSP mint leaves, chopped
2 TBSP Flat Leaf Parsley, chopped
Juice of 1 Lemon
1 teaspoon Dijon Mustard
3 TBSP Olive Oil
Salt & Pepper to taste
In a large bowl, toss the tomatoes, chopped cucumber and celery heart with the herbs.
In a medium sized bowl, whisk together the lemon juice, mustard and oil. Adjust seasoning.
Pour the dressing over the tossed vegetables and serve.
See, you always suspected I was lazy and it doesn't get much lazier than this. I'll warn you that I found the dressing quite tart, so you may want to add less lemon juice or a couple of drops of honey to your mixture, (Of course SSSal thought the dressing was perfect).
I'm done for now crablings, until next time, remember, you can do it, you can cook.
I wonder if that furry rodent left any more peanut butter eggs anywhere?