My grandma grows cucumbers in our backyard every year, and my sister and I recently discovered a delicious salad to cook up so we can eat all the cucumbers. The recipe is tasty, but improvised, because we were trying to clear the fridge. Dill was added because they were leftover from the pickles we made, and shallot replaced the onion that we ran out of. The measurements for the dressing can be modified and eyeballed to your liking. Ingredients:
2 cucumbers [about 1 foot long each]
2 red shallots
2 sprigs of dill
3 tablespoons of Extra Virgin Olive Oil
2 tablespoons of lemon juice
1 1/2 tablespoons of white vinegar
1 teaspoon of fresh or dried basil
1 teaspoon of dried parsley
1 teaspoon of Italian Herb Seasoning [optional]
Salt and fresh ground black pepper, to taste Directions:
1. Wash [and peel if necessary] the cucumbers and cut into slices.
2. Peel and mince the shallots into fine pieces, and place inside a sieve. Blanch the shallots for a few seconds, and rinse with cold water.
3. Finely mince the dill, and throw away the stems. Set aside.
4. In a small bowl, whisk together all of the ingredients for the dressing using a fork or a small whisk.
5. Place cucumbers slices into your serving plate/bowl, and sprinkle the shallot and dill on top.
6. Drizzle dressing on the salad. Chill in the fridge if you want a cold salad.
If any of you try this, please tell me how it turns out
Recipes like this get invented during summer vacation from school