28 May 2014
The simplest, best summer salad
Yes, we still have dill in the house, but don't worry -- a few more salads like this and it'll all be eaten.
My taste in salad (or just food in general) is gradually getting simpler and simpler. Salads with a huge mixture of different vegetables are still delicious, and they still happen, especially when I need an entire lunch immediately. But ordinary lettuce salads with one or two other vegetables are popping up more and more often. I don't even make dressing most of the time; a drizzle of olive oil, a little salt and pepper, and a wedge of lemon work just fine.
For this one, I julienned a double handful of English cucumber slices and added a whole lot of dill. It was perfect.
If you've never eaten cucumber in a thin julienne like this, you should definitely give it a try. It's a far cry from the huge, tasteless chunks of waxy, watery cucumber in the standard house salad. The julienne cut transforms cucumber into something soft and juicy and amazing.
Other green leafy herbs would work well in lieu of dill. Parsley is the obvious choice, but chives or tarragon are also a good idea. Pick one you like and run with it.
The simplest, best summer salad: butter lettuce, cucumber julienne, and fresh dill
butter lettuce or another salad green
English or Persian cucumber
fresh dill or another herb of your choice
salt & pepper
Wash your lettuce well and spin it dry. Chop or tear into bite-sized pieces. Arrange it on a plate.
Cut your cucumber into thin slices, stack the slices up, and cut across to make a fine julienne. Scatter your cucumber over the lettuce.
Top with a handful of fresh snipped dill. Drizzle with olive oil and season with salt and pepper. Serve with a wedge of lemon on the side, and squeeze it over your plate before you eat.
I had mine with a big sandwich and was well satisfied. Fruit for dessert, if you want it.
What kind of salads are you eating lately?