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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
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-138.1962

Julia Jacquette's Four Sweets, left, and Wayne Thiebaud's Salads, Sandwiches, and Desserts in the 2019 exhibition Table Manners.