Cucumber salad
Thomas J. Story
AuthorEmma Smith,
Persian cucumbers make a perfect summer salad or a light lunch when paired with bread and cheese.

How to Make It

1

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.

Ingredients

 6 Persian cucumbers (1 lb. total)
 1 chopped hard-cooked egg
 1 tablespoon Dijon mustard
 1 teaspoon lemon juice
 3 tablespoons extra-virgin olive oil
  salt
  pepper
 1 tablespoon chopped fresh tarragon leaves

Directions

1

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.

Cucumber salad