Cucumber Red Onion And Watercress

Serving Size : 6
Ingredients

for prepare Cucumber Red Onion And Watercress

:

Amount	Measure	Ingredient - Preparation Method
11	large	pickling cucumbers - peeled, scored, cut
equal lengths to fit feed tube vertically cucumber red onion and watercress
2/3	cup	diced - (1/4-in) red onion
3/4	cup	seasoned rice vinegar - (see note)
1	tablespoon	safflower oil
salt white pepper freshly ground cucumber red onion and watercress
3	large	bunc watercress - washed, crisped
stems removed cucumber red onion and watercress
2	tablespoons	snipped fresh chives - for garnish

Use thin slicing disc. Stand cucumbers in feed tube and slice, using medium pressure. Repeat until all cucumbers are sliced. Put cucumber slices, onion and rice vinegar in large mixing bowl. Toss well. Cover. Refrigerate from 4-8 hours. To serve, drain cucumbers. Toss with oil. Adjust salt and pepper. Arrange watercress leaves in wreath design on serving plates. Arrange cucumbers in center, dividing evenly. Garnish with chives. Serve. NOTE: Seasoned rice vinegar, available in the Oriental section of most super- markets, is a blend of mild rice vinegar with a perfect balance of sugar, salt and water. If you are using rice vinegar, adjust the salt, sugar and water to taste.

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