Crunchy Cucumber Salad
Serves 4 to 6
Free of: gluten and all top allergens
Cucumber salad is a perfect crisp and refreshing picnic side, but it can often get soggy fast. The following recipe employs several chef secrets to keep your cucumbers crunchy and delish.
2 English cucumbers, peel on
¾ tsp salt
2 tbsp sherry vinegar
1 tsp sugar
½ tsp Dijon mustard
¼ tsp lemon zest
3 tbsp olive oil
¼ cup finely minced red onion
2 tbsp chopped fresh parsley
2 tbsp chopped fresh mint
Freshly ground pepper
1. Cut cucumbers into halves lengthwise and scoop out seeds. Cut into ¼-inch thick slices. Put into a colander, sprinkle with salt and toss well. Place colander over a large bowl and let the cucumbers drain for 30 minutes, tossing a few times. Transfer cucumbers to paper towels and thoroughly blot dry.
2. Meanwhile, combine vinegar, sugar, mustard, zest and a few turns of freshly ground pepper. Drizzle in oil a little at a time while whisking, to emulsify.
3. Place drained cucumbers in a large salad bowl and toss with onions and fresh herbs. Add dressing and toss to combine. Cover and refrigerate for at least 30 minutes.
Crunchy Cucumber Salad © 2013 by Cybele Pascal
This recipe first appeared in the Summer 2013 issue of Allergic Living Magazine