RECIPE: Celery and cucumber salad in mustard dressing

Adapted from In Season by Sarah Raven

Ingredients:

1 cucumber

Salt and pepper

1 head celery

1 tablespoon Dijon mustard

1 teaspoon spicy mustard

1 tablespoon red wine vinegar

Juice of one lemon

4 tablespoons sunflower oil (olive oil will work fine too)

Bunch of parsley, finely chopped (if you want to stick with CSA ingredients, sub in some basil)

Procedure:

1. Peel and deseed the cucumber (cut in half and use a teaspoon). Slice the halves into 1/2-inch thick half-moons, put in a colander and sprinkle with salt. Leave to drain for half an hour, then rinse.

2. Meanwhile, slice the celery stalks into 1/4-inch slices on a diagonal. Pick the celery leaves and mince. Add the celery pieces, minced leaves, and the rinsed and drained cucumbers to a large bowl.

3. Put the mustard in a bowl. Add the vinegar and lemon juice, then slowly whisk in the oil, pouring in a thin stream.

4. Pour the dressing over the vegetables and season with salt and pepper to taste. Add the parsley (or basil).