Best Cucumber Scallion Salad Recipes

RICE SALAD WITH CUCUMBER, LEMON AND SCALLION

Steps:

• Combine the lemon rind and lemon juice in a large salad bowl. Slowly whisk in the olive oil and add the salt and pepper. Set aside. Cut the cucumbers into half-moon slices, 1/2 inch thick. Add the cucumber slices and scallions to the lemon vinaigrette. Toss.
• Cook the rice in water according to the directions on the package. When tender but still firm, remove from heat. Place in a colander and chill briefly under cold running water until the rice is at room temperature. Drain well. Add the rice to the salad bowl. Toss. Cover and refrigerate for at least 1 hour before serving. This can be made up to 24 hours ahead of time.

ALFRED PORTALE'S TUNA TARTARE WITH HERB SALAD, CUCUMBER, LIME, SCALLION AND GINGER

Steps:

• Place ring mold in the center of a chilled 12-inch dinner plate. Make a circle of overlapping cucumbers around each mold.
• Put tuna in a mixing bowl and add 8 tablespoons of vinaigrette, scallions, and Shiso. Mix to combine. Season with salt and freshly ground white pepper, to taste. Spoon tartare into mold, pressing lightly. Stand 3 croutons into tuna and top with a little herb salad. Carefully lift ring mold up and off the plate. Serve with extra croutons on the side.
• Put all ingredients in a medium bowl and whisk to combine. Taste to check acidity, and balance with more oil or lemon juice, as needed. Set aside until ready to use.
• Wash and dry all of the greens and herbs. Pick the leaves off the chervil, parsley and cilantro and put in a large bowl. Cut chives into 1-inch batons and add to bowl. Pick through frisee and add to bowl with micro greens. Toss gently. Refrigerate until ready to serve, and then toss with 3 tablespoons vinaigrette.
• Yield: 2 cups herb salad
• Preheat oven to 300 degrees F.
• Cut baguette on severe bias to create 1/4-inch elliptical slices. Put bread slices on a baking sheet and lightly toast. Remove from heat and then drizzle with olive oil. Set aside until ready to assemble.
• Yield: 18 croutons

CUCUMBER-SCALLION SALAD

Steps:

• Combine the cucumbers and scallions in a medium-size bowl. Add the vinaigrette and toss to coat. Season to taste with salt and pepper. Divide among 4 plates and serve.

CUCUMBER SCALLION SALAD

Steps:

• Combine cucumber, scallions, vinegar, lime juice, and sugar in a bowl; toss well.
• Season with pepper.
• Enjoy!