Baby Cucumber Salad, with Elderflower Vinaigrette, Toasted Pecans & Crumbled Feta
This is a very light salad, with the dressing which is equally light with a slight floral edge to it.
I’m a big fan of baby cucumbers when they’re around, not just because they’re a big hit with my grandson, but because they have a distinctly different flavour profile from their more grown up cousins.
Another lovey thing to serve in the centre of the table so everyone can help themselves. Alongside some mackerel cooked on the BBQ is perfect.
The rich oils of the fish are a perfect counterbalance with this light salad, so if you can get your hand on a few really fresh mackerel, fill the inside with some fresh dill, a few slices of red onion and lemon, get them on the BBQ and serve next to the salad.
Go on, give it a go and enjoy your sweet life!
Serve in the middle of the table
What You Need
6 Baby Cucumbers - See Tip Box
100g Feta – Optional
60g Pecans
4 tbsp Extra Virgin Olive Oil
3 tbsp Elderflower Cordial
3 tbsp Champagne Vinegar
2 tsp Wholegrain Mustard
1 Medium Red Onion
½ Bunch Fresh Dill – Chopped finely
Malden Salt – See Tip Box
Baby cucumber slices arranges on a plate.
How It’s Done
Place the pecans onto an oven proof tray, in a single layer, and place in a hot oven that has been heated to 180c
Let them cook for around 10 minutes, until they become fragrant,
Remove from the oven and let them cook completely
Once cold, give them a rough chop and set them aside util needed.
Peel and slice the red onion as thinly as you can and separate the slices into individual pieces.
Place the sliced onions into a bowl and add a pinch of Malden salt, the elderflower cordial, and the champagne vinegar.
Mix everything around so that all the onion is coated.
Set the bowl aside for at least 30 minutes.
Let the onions sit in the elderflower vinegar
In a small jug, whisk together the 2 tsp wholegrain mustard, 3 tbsp of the elderflower vinegar from the onion bowl, 4 tbsp of the olive oil and a good twist of fresh ground black pepper.
Set it aside until needed
Layer up the salad
Wash and dry the baby cucumbers
Use a sharp knife to slice the cucumbers lengthways getting four slices form each baby cucumber if you can- this will make them a nice thickness for the salad.
Lay the sliced cucumbers on a serving plate.
Remove the onions from the bowl and place over the top of the slices of cucumber.
Sprinkle over the chopped dill.
Drizzle the dressing over the top
Sprinkle over the toasted pecans and if using, break up the feta and sprinkle that over the top too
Serve the salad at room temperature.
Just before adding the toasted pecans.
Tip Box
Baby Cucumbers – Baby cucumbers have a distinctly different taste than their grown up counterparts. But if using grown up cucumbers, scoop out the seeds before cutting into long slices.
Feta – This is an optional ingredient, and if you want to keep it vegetarian or vegan, miss this out.
Malden Salt - Malden salt has its own unique flavour and its nothing like table salt. If using table salt, usie it sparingly.
Serve the salad next to some BBQ fresh mackerel
