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Cucumbers Vinaigrette

Photo Credit
Yana Gayvoronskaya/shutterstock
The Editors
Yield
Makes 6 servings.
Category
Salads
Course
Salads
Side Dishes
Credit
The Old Farmer's Almanac EATS
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Ingredients
2 fresh, medium-size (8- to 10-inch) slicing cucumbers
1⁄4 cup white-wine vinegar
1⁄4 cup freshly squeezed lemon juice
6 tablespoons extra-virgin olive oil
1 clove garlic, crushed
1⁄2 teaspoon salt
freshly ground black pepper, to taste
chopped fresh dill, for garnish
Instructions

Peel (if skin is thick) and slice the cucumbers very thinly.

Place the slices in a bowl. Add vinegar, lemon juice, olive oil, and crushed garlic. Toss gently and thoroughly. Add salt and pepper, to taste. Cover and refrigerate for 1 hour. Stir occasionally.

Serve as a side dish or spoon over buttercrunch or Bibb lettuce leaves. Pass a bowl with chopped fresh dill for garnish.

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The Almanac Chefs

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