Cucumber Mint Salad
DPNB Pasta & Provisions is your local pasta shop situated in downtown Nyack, New York brought to you by husband and wife, Tony and Louiedell Scotto. They offer house made fresh pastas, prepared foods, choice imported products, and provisions sourced from the Hudson Valley and purveyors that they trust. This is one of Tony's delicious salads featuring Escabeche for it's nutty texture and flavor. It's so good you'll keep both the salad and the new take on hummus as part of your go-to collection.
Cucumber and Mint Salad with Fava and Hazelnut Hummus
¼ cup olive oil
- 4 cloves garlic
- 4 cups frozen peeled fava beans
- 1 cup water
1 tsp fine sea salt
3/4 cup toasted hazelnuts
- 3 English cucumbers, cut into bite size pcs
1 tsp fine sea salt
- 1 shallot, sliced thinly
- ½ cup red wine vinegar
- 2 cups of mint, picked and any large leave torn
3 Tbsp Escabeche N.25
- Preheat the oven to 350°F.
- In a 4qt sauce pot, toast your garlic in the olive oil over medium heat and then add your frozen fava beans and cook covered until tender and falling apart and the garlic is tender.
- Add the water and bring to a boil and reserve until the hazelnut butter is ready.
Toast the hazelnuts in the oven until golden, about 10 minutes. When ready, add them while still hot to a food processor and blend until completely smooth like a nut butter. (see Recipe Notes below)
- Add the hot favas and salt and puree until smooth, adding the liquid as needed to make a smooth and creamy hummus.
- Toss the cucumbers with the salt and let sit for 1 minute.
- Drain off any liquid and then toss the cucumbers with the mint, shallot and red wine vinegar.
- Smear your plate with the fava bean hazelnut hummus and plate your cucumbers over top and dust generously with Escabeche N.25.
Depending on the size of your food processor (larger than 7 cups), you will need to toast 1 ½ cups of hazelnut and make the butter. Sometimes if the batch is too small for the machine it doesn’t become smooth enough. You can reserve the other half of hazelnut butter in the refrigerator for the next batch or another purpose.
Here's more about Tony Scotto and their wonderful DPNB Pasta & Provisions.
Questions? Contact email@example.com