Salted Chocolate Basque Cheesecake
April 22, 2025
Salted Cucumber, Grape & Herb Salad with Shallot Dressing
Recipe author:
Karen Martini
Aus Chef & TV Presenter
Karen Martini is an Australian chef, restaurateur, writer and television presenter.
Serves: 6 people
Ingredients:
- 4 Lebanese (short) cucumbers chilled
- 4 mint sprigs, leaves torn
- 4 dill sprigs, fronds picked and roughly chopped
- 3 French tarragon, or chervil, sprigs (optional), leaves torn or parsley flat
- 20 seedless green grapes, cut into thirds
- 1 teaspoon Murray River Salt
- Shallot dressing
- 1 garlic clove, cut in half
- 3 French shallots, very finely diced
- 1 teaspoon Murray River Salt
- 1 teaspoon caster (superfine) sugar
- 80mls extra-virgin olive oil
- 50mls sherry vinegar, or white wine or chardonnay vinegar
Method:
- Semi-peel the cucumbers in stripes lengthways, then run the tines of a fork down the length all the way around to make grooves – these will catch and take up the dressing. Cut into 2.5 cm (1 in) chunks and set aside.
- Toss in 1 teaspoon of Murray River Salt
- For the dressing, rub the garlic halves around the inside of a large bowl several times, then reserve for another use. Add the shallot, murray river salt and sugar and pinch together with your hands, then set aside for a couple of minutes to soften. Add the oil and vinegar, mixing well.
- Toss the herbs through. Add the cucumber, then the grapes, crushing some by hand to add to the dressing.
- Toss together well to coat and serve.
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