Cucumber Salad Recipe, French-Style

This salad is pretty simple. Some ingredients little preparation, fewer headaches. As mentioned before, the French like to eat in courses. All courses are not complicated; nor any meal. One type of food the French love serving salad separately is. Salad has a wide and vague meaning in French. Sure, you maybe a salad is think "salad" with tomato slices, round cucumber, lettuce and maybe a few croutons but salad, so if this is considered, how can we call the salad potato salad though most have not even put one of these above mentioned ingredients in our salad of potatoes? And that pasta salad? Or cranberry salad? Meetings with a cranberry salad cranberry cream and marshmallows gelatin / whipped gelatin? Now, how can we call a salad?

Egg salad, tuna salad and crab or shrimp salad can be served on lettuce salad a.k.a., but if you put one of these salad between two slices of bread that you will call them egg salad sandwich? Sandwich tuna salad? The cucumber salad is simple. Learned long ago that adding a simple salad to start your meal is perfect to get these vegetables worked. It maintains menu planning down to manage and can cost-conscious, especially when used in the vegetable season. A vegetable, a salad, a plate. By kissing her, you will have a greater choice of first courses using fresh vegetables: tomatoes, grated carrots, grated celery root, a lawyer mushrooms, grapes, beet ...

You can always cheer each salad with something different, a fresh grass, for example, or a different nut oil or vinegar. Chose a vegetable for first course salad, so let my inner desires tell me that jazz that way. Cucumber salad is usually a crowd pleaser, children enjoy themselves immensely. In the sweltering summer heat, serve this salad and you'll be as cool as a cucumber ......

Cucumber salad - Cucumber Salad

1-2 cucumbers (1 large or two small), optional peeling and seeding
4 tablespoons olive olive oil, extra virgin
1 tablespoon red wine vinegar
1 1/2 tablespoons Dijon mustard
Salt and pepper to taste

Cut into thin slices; Mix the dressing ingredients in a sauce bowl and mix until smooth and creamy; Gently toss to coat with cucumbers; Refrigerate until ready to serve.