Who *didn't* lose their mind when the Momofuku cookbook came out? While most of its recipes are eminently impractical, I have made David Chang's quick pickled cucumbers more times than I can count - thin Kirby cukes marinated in sugar and salt, rinsed, patted dry, and then devoured. But why not cut the vegetables a bit thicker, and bring that highly addictive flavor to a salad? With sweet melon and a touch of salty, pliant prosciutto? (Vegetarians can substitute a handful of feta - one extra salty item is necessary, in my opinion). <br /> <br />I now eat this salad for breakfast. - MeghanVK

Share: