Cucumber Salad with Chervil Vinaigrette

1     large English cucumber

1/2   cup chervil/eaves, lightly chopped


2     tablespoons rice vinegar, or mild vinegar

1/2 cup extra-virgin olive oil

salt and pepper, to taste

Cut the cucumber into 1/8″ slices and place in a medium-large bowl, preferably glass.

Place the vinegar in a small bowl and whisk in the oil, slowly, until the mixture is well blended and has thickened. When blended, add the salt and pepper.

Mix in the chervil and toss with the cucumbers, up to a half hour before serving.

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