Sunday, August 9, 2009

RECIPE: Celery and cucumber salad in mustard dressing

Adapted from In Season by Sarah Raven

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)

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).

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