Another cucumber recipe, another salad recipe. I’m not complaining, because this is a very good salad to make. One wouldn’t typically think that dijon mustard would work with cucumbers, but it does in here.
This is a great side dish with a strong fish entree. In the picture you see smoked salmon, and it complimented the meal very well. Part of me wanted to look for some Mackeral, but hey, I’m in the Pac northwest for cryin out loud.
This recipe comes from Fergus Henderson’s The Whole Beast.
- 3 cucumbers
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 1/2 teaspoon white vinegar
- 4 teaspoons Dijon mustard
- 1/4 cups olive oil
- Ground pepper, to taste
- 1 Tablespoon dill, chopped
Peel the cucumbers, and cut in half. De-seed and slice. Place cucumber in bowl and salt. Allow to sit in bowl for a half hour.
Meanwhile, mix the sugar into the vinegar, ensuring it dissolves. Mix in the mustard. After the mustard is fully integrated, slowly pour in the oil, whisking all the while, ensuring the dressing is emulsified. Pepper to taste.
Drain cucumbers before placing them in the dressing. Fold in well. Plate and serve.
UPDATED: to reflect an incorrect measurement. I had way too much olive oil listed in the ingredients.