We have been on a major salad kick this summer. It all started out when we both became really sick after Memorial Day, and we had no desire to leave the house for anything. I basically cooked some pretty killer meals using only what we had in the pantry, and what little produce was laying around. Luckily we had an abundance of cucumbers left from a farmer’s market hall, and this Cucumber Chervil Salad became a staple for us.
I love how easy this salad is to make, it literally takes 7 minutes from start to finish. It is full of refreshing flavors such as cucumbers, slivers of red onion and my favorite summer herb chervil. If you do not have access to chervil, which, by the way, grows like a weed if you add it to your herb garden, you can substitute parsley. Chervil is the French parsley of the culinary world and has a mild aniseed flavor, which mingles with all of the ingredients nicely. I really recommend finding it as it also compliments eggs and is lovely tossed into green salads or sprinkled on fish before grilling.
Since we first started enjoying this salad on its own, we have also paired it with grilled fish as well as chicken. The slight Mediterranean flair of the recipe also goes really well with a little hummus and some flatbread for an easy lunch. Just remember that you need to enjoy it soon after making or your cucumbers will wilt, and you will not get the same crunch that we enjoyed this recipe.
Recipe: Cucumber Chervil Salad
- 1 large cucumber, washed and peeled
- 1/8 cup thinly sliced red onion
- 1/2 cup chervil leaves
- 1 tablespoon fresh lemon juice
- 3 tablespoons olive oil
- maldon salt
- black pepper
- Using the mandoline thinly slice the cucumber and red onion. Place into a salad bowl.
- Add the chervil leaves, then drizzle in the lemon juice and olive oil.
- Sprinkle a little of the salt and pepper over the top of the salad, then toss.