RECIPES FOR HEALTH - Cucumbers Vinaigrette

[herbsandhelpers]

RECIPES FOR HEALTH - Cucumbers Vinaigrette

Cucumbers tossed with a vinaigrette can be ordinary, but if you slice the cucumbers paper-thin, the dish is memorable. I first ate cucumbers prepared this way on a balcony in Lake Como, Italy. It was my first day in Europe, on my first trip, and I was 15. The recollection is still vivid.

Ingredients

1 1/2 pounds cucumbers, peeled if waxed and sliced very thin

3 tablespoons champagne vinegar

1/2 teaspoon Dijon mustard (more to taste)

Salt and freshly ground pepper

1/4 cup canola oil

2 tablespoons extra virgin olive oil

Optional: finely chopped fresh parsley, dill or chives

1 shallot, minced

Method

1. If using regular cucumbers, cut in half lengthwise and scoop out the seeds with a small spoon. Slice paper-thin. (English cucumbers and Persian cucumbers can just be sliced paper-thin without removing the seeds.) Place the cucumbers in a bowl.

2. In a small bowl or measuring cup, combine the vinegar, mustard, salt and pepper and whisk together. Whisk in the canola oil and the olive oil. Toss with the cucumbers, along with any of the optional ingredients. Taste and adjust seasonings. Serve right away, or refrigerate for up to 30 minutes and serve.

Yield: Serves six.

Advance preparation: You can make this up to 30 minutes before serving. If the cucumbers sit for too long, the dressing will become watery. If this happens, adjust seasoning, or use a slotted spoon to serve.

Nutritional information per serving: 139 calories; 14 grams fat; 1 gram saturated fat; 0 milligrams cholesterol; 3 grams carbohydrates; 1 gram dietary fiber; 11 milligrams sodium (does not include salt added during cooking); 1 gram protein

Recipe by Martha Rose Shulman