Wayne Thiebaud's Recipe for Cucumber and Pine Nut Salad
In 1978, Wayne Thiebaud was one of forty-two artists, represented in Sheldon's collection, who joined members in sharing recipes in a commemorative cookbook for Sheldon Art Association's ninetieth anniversary.
Wayne Thiebaud's Cucumber and Pine Nut Salad
2 cucumbers, peeled and decoratively ridged with the tines of a fork 1/4 cup pine nuts, lightly toasted 2/3 cup olive oil 1/3 cup red wine vinegar 1 teaspoon imported white wine mustard Salt White pepper Freshly ground black pepper Finely chopped green onions, parsley, basil
Slice the cucumbers 1/8" or less; set aside. In a bowl, mix salt, white pepper, and mustard. Add oil first and mix. Add vinegar and blend until smooth. Next add cucumbers; add black pepper and mix again; add herbs, mix and chill lightly, not more than 1 hour. Before serving toss with pine nuts.
Wayne Thiebaud born Mesa, AZ 1920 Salads, Sandwiches, and Desserts Oil on canvas, 1962 55 3/16 × 72 3/16 inches Nebraska Art Association, Thomas C. Woods Memorial, N-138.1962Julia Jacquette's Four Sweets, left, and Wayne Thiebaud's Salads, Sandwiches, and Desserts in the 2019 exhibition Table Manners.
Email List Signup Form
Thank you for your interest in the Sheldon Museum of Art. Please complete this form to be included in our weekly email list.
