Of course you know, this means war. So said Bugs Bunny after
a line had been crossed, and that’s how I feel now that the squirrels, not
content with just mauling all the green tomatoes, have savaged three lemon
cucumbers. So I’m busily using them up as fast as I can. This used three that
the little blighters didn’t get.
Cucumber, mustard and
dill salad
Ingredients
1 large seedless cucumber (I used three lemon cucumbers with
seeds removed)
1½ tablespoons chopped fresh dill
2 teaspoons white wine vinegar
2 teaspoons Dijon mustard
½ teaspoon salt
1½ teaspoons sugar
1 tablespoon mild olive oil
Method
Cut cucumbers into thin slices, toss with dill. Combine
vinegar, mustard, salt and sugar in small bowl. Whisk while drizzling in oil.
Toss together with cucumber and dill.
Rating: Flavors
are so bright it almost tastes lemony. Super fast and refreshing summer salad. Leftovers worked well as a condiment on beef sandwiches.
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