Cucumber & mandarin
This is a salad I learned from my sister. Of course it is quick and tasty - and apparently she likes to cheat just like I do.
First of all, boil some eggs. Two eggs is probably enough, three is fine if you’re a fan. Take em out of the boiling water after 4 or 5 minutes depending on how cold they were before they got in. After they come out. Soak them in cold water for a bit and peel them. Put them in a bowl and chop them into bits - which is quite easy to do using two knives.
Then take one small cucumber (or well over half a big one) and peel it so taste. I mean: if you like the dark green skin then just wash it, otherwise take the skin off using a peeler. I’m a bit of an in-between kinda guy so I like to peel my cucumbers in a rustic, tiger-stripe way.
Halve the cucumber lengthwise and use a little spoon to scoop the soft bits out. You can still eat that stuff, but it’ll make this particular salad too soggy. Next, cut the halves lengthwise again and chop the strips into little chunks. 1/4-inch chunks would be good. They go in the bowl as well
Here comes the cheating part. Take a tin of mandarin parts and drain it. Add as many of these as you like. Perform some cutting action on them if you like, but really, they are quite soft and juicy and they probably just turn into a soggy mess if you do.
Back to quality cooking… Add some finely chopped chives. Fresh of course. Ok you can user dried, but really, fresh is better. Add a pinch of salt and some paprika powder (chili powder if you’re into hot stuff) and mix well but carefully.
Last but not least: a couple of dollops of mayonnaise. Mix well after each spoonful so you won’t put in too much of the stuff. Again, be careful not to crush the mandarin parts or you’ll end up with a bowl of salad soup.
That’s it. A very quick and tasty salad if you have a soft hand, a tasty cold soup if you’re a bit heavy-handed. Try it.
(2 votes, average: 4 out of 5)
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