Cucumber Salad (Serves 2)
Cucumbers have been on sale lately, so I decided to make a simple cucumber salad. Wow it’s good! My sister-in-law won’t eat mayonnaise, so she wouldn’t eat it, but she was tempted because it smelled so good.
Prep and cook time: 5-10 minutes
1 tablespoon of mayonnaise (recipe for making it yourself below)
Apple cider vinegar
Peel cucumbers and cut them into bite-sized pieces. Add cucumbers to a bowl with salt, garlic powder, black pepper, a splash of apple cider vinegar, and a big tablespoon of mayonnaise. Stir and you’re ready to eat.
Notes: Homemade mayonnaise is surprisingly easy to make and bumps up the flavor of this dish. I learned to make mayonnaise from Melissa Joulwan. She promised me it would be easy and she was right! Don’t accept the soybean oil, sugar, and preservatives of store-bought mayonnaise anymore. Make some yourself. I’ll walk you through it below or you can click here and let Melissa walk you through it.
1/2 teaspoon mustard powder
1/2 teaspoon salt
2 tablespoons apple cider vinegar
1 1/4 cups olive oil (light, not extra virgin)
Place the egg, mustard powder, salt, apple cider vinegar, and 1/4 cup of olive oil in a food processor and whirl until well mixed – 20 to 30 seconds. You can mix by hand in a bowl with a whisk like Julia Childs did in the old days, but that is a lot of work. Now here comes the important part: Drizzle in the last cup of olive oil very, very slowly while you keep running the food processor – as in, take about 3 minutes to drizzle in one cup of oil. Don’t get in a hurry and dump a lot of oil in at once or the mixture can collapse and stop looking like mayonnaise. IF your mayo collapses, all is not lost. Put the mixture in the refrigerator for a few hours and then stir it vigorously. Such “failed” mayo doesn’t look as pretty, but it still tastes good and works fine in tuna salad. Once you are done, transfer your mayo to an air-tight container and store in the refrigerator until needed. Homemade mayo should be good until the expiration date of the egg it was made with.
Melissa Joulwan warns of the importance of starting with all ingredients at room temperature. I have had success using a cold egg, but am mixing with apple cider vinegar and not lemon juice like Melissa. That difference might make a difference.
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