Sarah Britton is right when she suggests in the introduction to her recipe for this cucumber spelt salad that cutting a familiar vegetable — in this case, the cucumber — in a new way transforms the vegetable. I had never thought to slice a cucumber with a vegetable peeler in order to form ribbons so thin they become transparent.
But it was a very cool technique for a very cool vegetable, and I’m sure I’ll be doing it again soon. We very much enjoyed this salad of whole spelt berries, cucumber ribbons, red onion, fresh dill, and plenty of feta cheese. The dressing is an incredibly simple emulsion of white balsamic vinegar, lemon zest, and extra-virgin olive oil. We added some cannellini beans near the end to make it a full meal. This represents our sixth completed dish from Sarah Britton’s My New Roots.