Cucumbers New Yorkese and mozz


  • Serves 8 people

  • To serve: fresh mozzarella, drizzled with a little pouring cream and olive oil and seasoned with sea salt flakes
  • Cucumbers New Yorkese
  • 230 gm baby cucumbers (about 5), unpeeled
  • 1 Lebanese cucumber, unpeeled
  • 230 gm full-sour pickles (see note)
  • 230 gm new pickles (see note)
  • 85 ml chardonnay vinegar
  • 50 gm sweet and spicy mustard, such as Honeycup (see note)
  • ½ cup (loosely packed) dill
  • 1 tbsp coriander seeds, crushed
01   Slice baby cucumber, Lebanese cucumber and pickles into 5mm-thick rounds. Add to a large bowl with remaining ingredients, toss to combine. Makes about 4 cups.
02   Arrange cucumbers New Yorkese on a serving plate and serve with fresh mozzarella.
Note Full-sour pickles are left in their brine while new pickles (also known as half-sour pickles) are removed from their brine early and are more crunchy. You can use any brand you prefer: Eskal Deli’s canned full-sour pickles are available from select supermarkets and delicatessens; B&G’s crunchy dill pickles are available in jars from select delicatessens. Honeycup mustard is available from select grocers and The Essential Ingredient.

This recipe is from the March 2012 issue of Australian Gourmet Traveller.
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