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Take this along on your next summer
picnic or add it to the Sunday night cookout menu. It will disappear in
a hurry. The recipe doubles easily. It is definitely a simple salad
recipes.
Makes 6 to 8 servings
4 ribs celery, strung if necessary and thinly sliced
1/2 English
cucumber, halved lengthwise, seeded, and thinly sliced
2 bunches (12 to 16) green onions (scallions), white and light green
parts only, thinly sliced; or 1 small sweet onion, halved and thinly
sliced
1/2 red bell pepper, seeded and minced or
very thinly sliced
1/4 cup chopped fresh parsley, plus 1
tablespoon for garnishing
1 tablespoon Dijon style mustard
1/2 teaspoon ground cumin
Salt and freshly ground black pepper to taste
2 tablespoons white wine vinegar
1/2 cup salad or extra virgin olive oil
In a medium size bowl, toss together the celery, cucumber and onions.
Add the bell pepper and the 1/4 cup of parley. In a small bowl, whisk
together the mustard, cumin, salt pepper and vinegar. Slowly whisk in
the oil until the dressing is thick.
Just before serving, toss half the dressing with the vegetables. Add
more dressing if the salad appears too dry. Pass the remaining dressing
in a small bowl. Serve the salad chilled, garnished with the additional
parsley.
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