Cybele Pascal

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

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