Shortly after we launched the Meatland newsletter, I shared a beloved recipe for the most moreish cucumber salad, and received glowing reports from all who made it.
Since then, our mailing list has exceeded over 5 000 subscribers, meaning that thousands of our readers have missed out.
A salad this good is one that should be in everyone's repertoire so, instead of it being enjoyed only by a select few, I'm taking the rare step of sharing once more.
Do note that, since I first posted this, I've discovered that this sumptuous dressing can be successfully used for way more than just cucumbers. See 'Cook's Notes' for serving ideas and report back on others you discover for yourself.
Let the Salad Days begin again...you're already dressed for them.
1 cup fresh parsley
8 spring onions
1/2 cup canola oil
1/3 cup regular white vinegar*
3 to 4 tablespoons sugar
1 tablespoon Dijon mustard
Salt and coarse pepper to taste
* This is the plain, cheap vinegar but you can substitute with apple cider vinegar or white or red wine vinegar.
SIMPLE SALAD (See Cook's Notes)
Cucumbers, peeled and thickly sliced
Finely chopped dill (optional)
1: Place parsley and spring onion in a food processor and blitz till chopped then add oil, vinegar, sugar and mustard and process again to make a creamy, green dressing.
2: Season to taste with salt and pepper then pour over cucumbers (see notes) and set aside till ready to serve.
COOK'S NOTES: Try not to dress cucumbers too far in advance as they give off water which dilutes the dressing. Note that this dressing is amazingly versatile and can also be tossed through lightly cooked green beans to make a bean salad, combined with boiled potato wedges to make the most delicious potato salad, or drizzled over green salad with strawberries, mandarin pieces, or whatever else you choose. It can also be served over cooked salmon where it adds vibrant color and refreshing taste. Dilute slightly with water if too thick for your dressing purposes. It's simply delicious with practically everything.