Cucumber and Azalea Salad with Gin Vinaigrette Recipe

Serves 8

2 English cucumbers
Large bowl of ice water
1 ounce English gin
Juice of 1 lemon
1 bunch fresh flat-leaf parsley, stems removed, minced, and set aside
1 tablespoon olive oil
¼ cup pecans, halved lengthwise
1½ teaspoons salt
Azaleas (be sure to remove leaves, stamen, and carpel) or other edible flowers

1. Using a vegetable peeler, shave long, even slices from one side of cucumber; when you have reached the seeds at its core, turn the cucumber over and continue shaving even slices from the other side until you are left with ribbons and cucumber cores. Transfer ribbons to ice bath; cut cucumber cores into bite-size chunks and set aside.

2. In a bowl, whisk together gin, lemon juice, minced parsley stems, and olive oil. Drain cucumber ribbons well. In another bowl, toss cucumber ribbons, cucumber chunks, and pecans with salt and vinaigrette. Spread dressed cucumbers on a serving plate; garnish with parsley leaves and azaleas or other edible flowers. Serve immediately.