“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.”
- 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