Cucumber Ribbon Salad

Prep time: 19 minutes Total: 19 minutes
Yeild:    4 first-course servings


  •  3 tablespoons olive oil
  •  3 tablespoons minced shallot
  •  2 1⁄2 tablespoons freshly squeezed lemon juice
  •  2 tablespoons chopped fresh mint
  •  2 tablespoons chopped fresh dill
  •  1⁄2 teaspoon grated lemon zest
  •  1 teaspoon salt
  •  1⁄2 teaspoon freshly ground white pepper
  •  1 teaspoon superfine sugar
  •  3 English (seedless) cucumbers, peeled
  •  4 ounces smoked salmon (optional)


  1. Whisk together the olive oil, shallot, lemon juice, mint, dill, and lemon zest in a small bowl; season with the salt, white pepper, and sugar.
  2. Cut the cucumbers in half crosswise. Using a vegetable peeler, peel long strips to form ribbons, and place the ribbons in a salad bowl. Add the dressing and toss to combine.
  3. Arrange the cucumber ribbons on four salad plates. If using, tuck slices of salmon in among the ribbons, or drape them loosely over all. Serve immediately.