A fresh and crispy salad, perfect for accompanying your summer dishes. Thinly sliced cucumber is dressed in a delicate shallot and mustard vinaigrette for a light and flavorful result.
⏱️10 min
📊Easy
👥4 servings
🍽️Starter
quickbudget-friendlyvegetarianlight
Ingredients
2 piècescucumber
1 pièceshallot
2 cuillères à soupewhite vinegar
3 cuillères à soupeolive oil
0.5 cuillère à caféDijon mustard
1 pincéefine salt
1 pincéeblack pepper
1 cuillère à soupefresh parsley
Instructions
1PREPARE THE CUCUMBERS: Rinse the cucumbers under cold water and pat them dry gently. Peel them partially by alternating strips of skin for an attractive presentation, or peel them completely according to your preference. Slice them thinly using a mandoline or a sharp knife, into regular slices approximately 2 millimeters thick. Arrange them in a salad bowl.
2PREPARE THE VINAIGRETTE: Peel the shallot and chop it very finely. Pour the white vinegar into a small bowl and add the Dijon mustard along with the shallot. Whisk vigorously to blend the flavors together. Gradually pour in the olive oil while whisking constantly to create a homogeneous and velvety emulsion.
3SEASON THE VINAIGRETTE: Taste your vinaigrette and adjust the seasoning with a pinch of fine salt and freshly ground black pepper. The acid-sweet balance should be harmonious: neither too acidic nor too sweet. Feel free to adapt according to your personal taste.
4COMBINE THE FLAVORS: Pour the vinaigrette over the sliced cucumbers and mix gently but thoroughly with a spatula or two wooden spoons. Make sure all the cucumbers are well coated with vinaigrette. Let rest for 5 minutes in the refrigerator so the flavors develop and the cucumbers release slightly their liquid.
5FINISH AND SERVE: Gently drain any excess liquid at the moment of serving if the cucumber has released too much water. Generously sprinkle fresh chopped parsley on top to add a touch of herbal freshness. Serve very cold, straight from the refrigerator, as an accompaniment to fish or white meat.