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Cucumbers New Yorkese and mozz

You'll need

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.

“This dish started because we found exceptional fresh cucumbers at the market,” says Torrisi. “We decided to make the dish about pickles and the Lower East Side. We buy our pickles from the Pickle Guys on Essex Street in different stages of the pickling process. We then slice them all, combine them with the raw cucumbers, and dress it with mustard and coriander. It’s a kaleidoscope of cucumber in homage to one of our favourite NYC neighbourhoods.”

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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