How was your weekend? Our 4th of July BBQ was a BLAST, and I promise to try and go through those photos either tonight or tomorrow so I can pop a post up for you all to see.
For today, however, I have a quick little recipe! As you know, I love my summer salads, and this cucumber, mustard, and dill recipe is the perfect mix of refreshing, tangy, creamy and crunchy. I’m also sharing my absolute favorite salad dressing recipe (passed down from my French grandma, and probably her grandma…and probably her grandma!), so read on for your next summer kitchen staple.
This is literally all you need to make this salad – Dijon mustard, white wine vinegar (red wine will work, too, but NOT balsamic), fresh dill, one to two cucumbers, and a few glugs of canola oil.
Start by peeling the cucumbers, slicing them in half, and scooping out the seeds in the middle, so that they look like little boats. Slice the boats into approximately 1 cm slices.
Now, for the dressing.
Begin with adding one heaping teaspoon of Dijon mustard to a medium-sized bowl.
Next, add 2 tablespoons of white wine vinegar, and mix with the mustard. The mixture should be pretty liquid-y.
Now the ‘hard’ part: simultaneously pour in the oil while stirring the mustard/vinegar mix. Keep whisking until the mix emulsifies into a thick, delicious dressing. Add some cracked pepper and a pinch of sea salt, and voila!
You can customize this dressing any way you like. Some of my favorite additions include minced garlic, minced shallots, a pinch of turmeric, or a squeeze of lemon to slightly change up the flavor. For this recipe, I added a small handful of chopped dill to the dressing.
Next comes the easy part! Combine the dressing with the chopped cucumbers until they are evenly coated., and serve with crumbles of fresh goat cheese. That’s it!
Perfect for picnics, packed lunches, or as a dinner salad.
Inedible, obviously. ☺
Try it out and let me know what you think!