3 medium garden cucumbers (or 2 english cucumbers)
10 grams (¼ cup) chives, chopped
10 grams (¼ cup) fresh dill, chopped
60 ml (¼ cup) olive oil, extra virgin
3 tablespoons white wine vinegar (or apple cider vinegar)
1 teaspoon maple syrup
1 teaspoon dijon mustard
½ teaspoon black pepper (to taste)
½ teaspoon sea salt (to taste)
Categories
Appetizer
Salad
Sides
Summer
Cuisine
American
Steps
Slice the cucumbers as thinly as possible, with a mandolin or food processor if you have one. Add to a bowl with the chives and dill.
To make the vinaigrette, add the olive oil, vinegar, maple syrup, mustard, pepper, and salt to a small jar or container and shake or whisk until very well mixed.
Pour the vinaigrette over the salad, and mix to combine.
Let the salad rest, covered, for half an hour before serving if possible. Best served at room temperature.
