Cucumber & Sprout Salad
Here's a nice simple side-salad. Greenhouse cucumbers were on sale this week, so a cucumber salad seemed in order. Also, it was HOT! And I do mean hot. Not like April at all.
It's too soon for radishes or green onions, but in a month they will be around. Or sooner, if this weather keeps up. I used some onion tops from the garden. They are the first thing up in the Spring, and even if you have a very small garden I think it's worth finding a few square inches for some chives and welsh onions. Carrots are still around, but not for much longer. I always try to buy a couple of bigs bags around now to tide me over the period in early summer that they are not available.
2 to 4 servings
15 minutes prep time - 30 minutes to marinate
Make the Dressing:
1/2 teaspoon Dijon mustard
2 tablespoons sunflower seed oil
3 tablespoons dill pickle juice
pepper to taste
Mix them up and set them aside.
Make the Salad:
2 or 3 mini greenhouse cucumbers
1 cup sunflower or other sprouts, chopped
1 medium carrot
OR 2 or 3 tender young radishes
1 green onion, or equivalent onion greens or chives
Wash the cucumbers and trim the ends; cut them in dice. Rinse, drain and chop the sprouts. Peel and dice the carrot or radishes, a little finer than the cucumbers. Rinse, trim and chop the green onion.
Toss with the salad dressing, and let marinate in a cool spot (fridge) for about 30 minutes to allow the flavours to blend.
Last year at this time I made Maple Gingerbread.
It's too soon for radishes or green onions, but in a month they will be around. Or sooner, if this weather keeps up. I used some onion tops from the garden. They are the first thing up in the Spring, and even if you have a very small garden I think it's worth finding a few square inches for some chives and welsh onions. Carrots are still around, but not for much longer. I always try to buy a couple of bigs bags around now to tide me over the period in early summer that they are not available.
2 to 4 servings
15 minutes prep time - 30 minutes to marinate
Make the Dressing:
1/2 teaspoon Dijon mustard
2 tablespoons sunflower seed oil
3 tablespoons dill pickle juice
pepper to taste
Mix them up and set them aside.
Make the Salad:
2 or 3 mini greenhouse cucumbers
1 cup sunflower or other sprouts, chopped
1 medium carrot
OR 2 or 3 tender young radishes
1 green onion, or equivalent onion greens or chives
Wash the cucumbers and trim the ends; cut them in dice. Rinse, drain and chop the sprouts. Peel and dice the carrot or radishes, a little finer than the cucumbers. Rinse, trim and chop the green onion.
Toss with the salad dressing, and let marinate in a cool spot (fridge) for about 30 minutes to allow the flavours to blend.
Last year at this time I made Maple Gingerbread.
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