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.

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Cucumber Chervil Salad
Tools: Ingredients: 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 How to: 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. Serve. Eat.(Visited 1,320 times, 1 visits today)
Have never heard of chervil and I’m guessing it’s probably not available easily here in Thailand, but I’ll give this a whirl with parsley. I love salads with cucumbers, and we get a lot of them here, but this is a nice variation on the theme. Thanks 🙂
And lovely photo, btw.
Yay for cucumber salad. Love how we are blog twinsies this week. 🙂 And I love the differences in our recipes too! Need to start adding a little red onion to mine. Think that’s a great addition.