Cucumber, Red Onion, & Radish


#18: Crisp & cool

a fistful of baby arugula
1 medium peeled English or seedless cucumber (peel outside into ribbons for another salad!)
1 red boiler onion (or about a 1/4″ sliver from a bigger one)
1 medium radish
a long drizzle of vinegar (Bragg’s Apple Cider Vinegar used here)
a short drizzle of olive oil
a pinch of sugar

  • Slice cucumber, radish, and onions as thin as possible and place on a kitchen towel. In a small bowl whisk vinegar, oil, and sugar. Add the sliced vegetables and toss with your hand. Put the naked arugula on the plate and top with vegetable mixture. As a final touch, a sprinkle of salt and a few turns of pepper.