Persian cucumbers make the perfect summer salad

EMMA SMITH,  – May 24, 2005

With a little PR, Persian cucumbers might yet overtake baby carrots as our favorite snacking veggie. Crispy, juicy but not watery, and quite petite, they’re ideal for throwing into your bag for later or grabbing from the fridge and munching out of hand (find them at Trader Joe’s). But they also make a perfect summer salad or a light lunch when paired with bread and cheese.

Cucumber salad. Coarsely chop 6 Persian cucumbers (1 lb. total) into 1/2-inch chunks; place in a serving bowl. With a rubber spatula, press 1 chopped hard-cooked egg through a wire sieve onto cucumbers (or dice egg finely). Whisk together 1 tablespoon Dijon mustard and 1 teaspoon lemon juice, whisk in 3 tablespoons extra-virgin olive oil until thick, add salt and pepper to taste, and drizzle over salad. Sprinkle with 1 tablespoon chopped fresh tarragon leaves.

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