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Cucumbers in Warm Mint Vinaigrette

Usually served raw for their crispness, cucumbers are wonderful when quickly cooked. In this

recipe, the cucumbers absorb much of the dressing, making them even more juicy with lots of

flavor.

Serves four.

2 Tbs. canola oil

3/4 lb. sugar snap peas, trimmed

2 medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced

1 tsp. sugar

1 Tbs. white-wine vinegar

1/4 cup thinly sliced mint leaves

3/4 tsp. salt

Freshly ground black pepper to taste

In a large skillet over high heat, heat the oil. Add the snap peas, lower the heat to medium high,

and sauté the peas until barely tender, about 3 min. Add the cucumbers and sugar and continue

cooking, stirring often, until the vegetables are tender but haven't lost their color, 3 to 4 min.

Remove from the heat and add the vinegar, mint, salt, and pepper. Toss to combine and serve

warm.

Abigail Johnson Dodge is a recipe consultant, a food stylist, and Fine Cooking's recipe tester.

She's the author of Great Fruit Desserts (Rizzoli International, 1997). Photos by Ben Fink. From

FC #21, pp. 40-43.