- To serve: fresh mozzarella, drizzled with a little pouring cream and olive oil and seasoned with sea salt flakes
- 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
- 1Slice 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.
- 2Arrange cucumbers New Yorkese on a serving plate and serve with fresh mozzarella.
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