Curtis Stone’s Cucumber and Dill Salad

Finally summer came to Northern Germany and my husband decided to buy some Merguez for a rustic supper. He asked me to prepare a salad and I decided to serve Curtis Stone’s

Cucumber and Dill Salad

Cucumber and Dill Salad with Merguez

as accompaniment for those spicy red sausages and bread. We enjoyed this on the terrace in our beach chair, it felt like holidays after all the rain this summer.

Cucumber and Dill Salad

Yield: 2 Servings

Cucumber and Dill Salad

A quick and easy to follow cucumber salad with dill

Ingredients:

  • 30 ml lemon juice
  • 2 teaspoons dill; finely chopped
  • 3 tablespoons extra-virgin olive oil
  • 1 cucumber, cut in half lengthwise, sliced thinly crosswise
  • Sea salt

SOURCE

modified from Ulrike Westphal inspired by:
Curtis Stone

Instructions

  1. Combine the lemon juice and dill in a bowl and gently whisk, slowly adding the olive oil. Add the sliced cucumber to the dressin to the dressing and toss to coat. Season the salad to taste with salt.
  2. Divide the salad among 2 serving bowls and serve immediately.

total time: 10 minutes
preparation time: 5 minutes

 
 
Photo Credit: I ♥ Cooking Clubs
Potluck Week!
 
 
 
 
For all other great July Potluck! recipes visit the I heart cooking clubs site 
 
   
 

8 thoughts on “Curtis Stone’s Cucumber and Dill Salad

  1. Kim

    So glad you were able to celebrate summer with an amazing meal! The merguez looks wonderful and your cucumber dill salad is the perfect thing to balance out the rich spicy flavors of the sausages. So pretty!

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