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Wall & Water's Cucumber Salad

Updated 9:00 PM EDT, Sun, Jul 11, 2010

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Wall & Water's Cucumber Salad
Courtesy of Maximo Lopez May, executive chef of Wall & Water restaurant

Serves 4

1 rustic farm bread loaf, one day old
1 garlic clove
3 medium cucumbers (any kind)
2 whole radicchio heads, separated into whole leaves
12 caper berries, cut in half
1/2 cup of deseeded black olives
2 red chilies
12 red anchovy filet
12 white anchovy filets
1 cup of parsley leaves
1 cup of mint leaves
1 cup of basil leaves
¾ cups of extra virgin olive oil
3 tablespoons of sherry vinegar
Freshly crushed black pepper
Maldon sea salt

Cut the bread in paper-fine, long slices and toast until crispy. Rub slices with raw garlic slightly and reserve.

With a knife, crush the cucumber into big, rustic chunks. Mix crushed cucumbers with the olive oil, white and red anchovies, caper berries, olives cut in big pieces, sherry vinegar and let it marinate for two minutes.

Chop the chilies, add them to the cucumber mix and fold in the herbs, bread and radicchio. Reserve a few leaves of radicchio for serving the salad in.

First Published: Jul 9, 2010 6:02 PM EDT
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