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Cucumber, Grape Tomato and Dill Salad
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1 large shallot, finely minced
1 tablespoon Dijon mustard
1/4 cup balsamic vinegar
3/4 cup olive oil
1 seedless, skinless, cucumber, halved lengthwise and cut into 1/4 inch half moons
1 bunch fresh dill, trimmed and minced
Lightly toasted fennel seeds
1 serrano chile, seeded and chopped
1 pint grape tomatoes
Put shallot, mustard, and vinegar in a blender, and blend. With the motor running, slowly drizzle in oil. Toss cucumber and dill in the vinaigrette with fennel seeds and chile. Fold in the tomatoes.
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Other Recipes from this Episode
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