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      Title: Cucumber with Goat Cheese
 Categories: Indian, Salads
      Yield: 6 servings
 
 
  This ultra-simple entree depends absolutely on the quality of its
  ingredients.  The cucumbers must be at their peak, the goat cheese
  the best you can buy and the oil hazelnut if possible but, in any
  case, a well-flavoured nut oil.  As hazelnut oil can be difficult to
  find, you could substitute a walnut or macadamia nut oil.
  
  Score 750 g of cucumbers lengthwise with the tines of a fork or peel
  them if you prefer.  Slice paper thin, put in a colander, sprinkle
  with salt and let them degorge for half an hour.
  
  Turn out of the colander, rinse and dry with paper towels.  In a bowl
  toss the slices with 50 mL lemon juice, then arrange them on six
  plates. Dust with white pepper.
  
  Cut about 100 to 120 g firm goat cheese into thin slices and arrange
  two or three on each plate.  Sprinkle 50 mL of hazelnut oil over the
  six servings.
  
  Makes 6 servings.
  
  From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
  12/29/92.






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