Charred cucumber-mint salad with pickled shallots, cane vinegar, and piment d’Espelette from The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine (page 160) by Justin Devillier and Jamie Feldmar

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Accompaniments: Twice-cooked oven ribs with ginger, lemongrass, and fish sauce caramel

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute malt vinegar, apple cider vinegar, white wine vinegar, or Banyuls vinegar for cane vinegar. Shallots must pickle at least 12 hours.

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