The kids are still on their keto/Atkins low-carb diet. These diets are vegetable/protein forward. I am making brisket and a French onion soup and I thought a salad of cucumbers and baby greens would go well as a green vegetable.
Karl’s Dill Cucumber and Mesclun Salad
2 English cucumber
1 Tbs. Kosher salt
¼ cup fresh dill, chopped finely
2 Tbs. apple cider vinegar
2 Tbs. oil (use neutral oil, like vegetable or canola)
½ tsp. Karl’s orange infused sugar (omit for Ketogenic diet)
Pinch black pepper, to taste
Pinch yellow mustard
3 cups mesclun (mixed baby greens), loosely packed
1. Cut the cucumbers on the bias into ¼ inch thick slices.
Tip: A mandoline makes it easy to get even slices.
Note: Do not use the last ¾ of an inch of the cucumber neat the stem. The stem end of the cucumber contains a bitter compound (cucurbitacin) that will spread to the rest of the slices.
2. Put the cucumber in a colander and sprinkle the salt over the slices.
3. Toss to coat the cucumber with the salt and let them drain for 30 minutes.
Tip: This salting slightly salt pickles them and reduces the amount of excess liquid.
4. Rinse and squeeze the cucumbers and pat them dry.
5. Put the cucumber slices in a one quart seal-able plastic bag.
6. Mix the dressing ingredients in a small jar and pour it over the cucumbers.
Tip: The yellow mustard acts as an emulsifier to keep the oil and vinegar from separating.
7. Toss to coat and let the cucumbers marinate for at least 30 minutes.
Tip: Refrigerate if you plan to leave them for more than 30 minutes, but remember to remove it 15 minutes before serving, so that it comes to room temperature.
8. Rinse the baby greens to refresh them and let them drain to remove excess water.
Tip: A salad spinner is a useful device.
9. Divide the mesclun between individual bowls.
10. Divide the cucumbers between the bowls.
11. Sprinkle a little of the marinade over the salads as a dressing.
12. Serve at room temperature.