Name: Cucumbers Vinaigrette
Yield: Makes 6 servings.
Cuisine: Salads
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

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Yana Gayvoronskaya/shutterstock

Photo Credit:

Yana Gayvoronskaya/shutterstock

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.