We’ve been growing a variety of cucumbers called Lemon this year – so named not because of their flavour but their size, shape and colour.
The skins on ours have been tougher than we expected, so we’ve peeled them before adding them to salads.
This one was combined with very thinly sliced red onion, chopped sugar snap peas, some home grown lettuce and a few cherry tomatoes and tossed in my default jam jar salad dressing.
Jam Jar Salad Dressing
1 teaspoon French mustard
2 teaspoons honey
3-4 teaspoons balsamic vinegar
3-4 teaspoons olive oil
Salt and pepper, to taste
This dressing can easily be varied to ring the changes. Substitute soy sauce for mustard. Switch cider vinegar for the balsamic. Use rapeseed oil instead of olive, or even sesame oil for an Asian flavour. Instead of honey try maple syrup or muscovado sugar.
- Measure ingredients to a small jam jar.
- Seal and shake hard until well combined.
- Taste, add more mustard, vinegar, honey or seasoning if required and shake again.
- Pour dressing over salad, toss and serve immediately.