Prep 10 mins
Cook 0 mins
This can be used as dressing on terraines or gelees or serve it with mixed fresh veggies as a dip. Very low calorie and tasty Added comments 24 July 09 I think what may be missed is that this is to be used as a condiment on perhaps a Terraines or a Gelles so the flavor of the Vinaigrette will compliment not rule.. It should be slightly chunky in texture not smooth. I am sorry that it has been a disappointment to all three of you.
- 1 English cucumber, peeled & seeded and roughly chopped, should yield apprx 1 1/2 cups
- 1 teaspoon sherry wine or 1 teaspoon balsamic vinegar
- 1⁄2 teaspoon freesh dill, chopped or 1⁄4 teaspoon dill weed, dry
- 1⁄4 teaspoon Dijon mustard
- 2 garlic cloves, peeled
- Put all the ingredients in a food processor and blend still lightly chunky(almost smooth).
- Refrigerate until serving.
Very nice. Used as a dip for carrot and celery sticks, and pita chips. Really worked nicely with the celery. Added a pinch of salt, but otherwise made as written.
Hmmmm. Not one to follow the "crowd" I am going with a 10 star review on this more then delicious, heavenly tasting vinaigrette. Maybe it's the misnomer of being a "vinaigrette" as most people have come to think of. There are many variants of a vinaigrette, and this fits completely into this category. The main component of this particular vinaigrette is the cucumber. All the rest of the ingredients are merely supporting characters, and when they all meld into to one, the flavor is outstanding. The trick is 1) to only use the food processor with the cucumber until chunky. Don't go smooth. Next mix in the minced garlic cloves, and do 1 more quick pulse. Next add the sherry wine, or the vinegar, one more pulse. Add dijon, dill, and pepper. Stir one more pulse, and dump into a serving dish. I did sprinkle my cucumber vinaigrette with coarse sea salt, so when dipping on fresh veggies, you get a bit of crunch of salt. I didn't change one thing, except for the salt. Perfect, Bergy! This goes right into my "Best of 2010 book. I only had this much left to photo because I had already devoured it. :) Also, I did make this in the morning, and let is sit all day in the fridge, so it really combined and became beautifully combined. Made for *Afternoon Tea* Photo Forum January 2010