That's a lot of cucumbers for two people!Thankfully, a triple batch of Salade Vincent used up half of them in a delicious way.
A perfect summer meal with some adorable little potatoes and a field roast veggie dog.
1 large english cucumber
1/4 fresh chopped mint (original recipe calls for dill, not mint)
1/2 cup sprouted lentils (optional -- see this post about sprouting for instructions)
4 leaves of bib lettuce
1/4 tsp salt
1bst Dijon mustard
2 tbsp wine vinegar
3/4 cup virgin olive oil
1. Peel the cucumber and slice it in half lengthwise. Scoop and scrape the seeds out with a spoon. Eat the seeds as you scoop them out if you're like me, or discard them if you're a normal person. Slice the halves into thin crosswise slices (the "ears").
2. Mix together the vinaigrette ingredients with a fork.
3. Assemble the salad: toss together the cucumber, sprouts, mint, and dressing. Serve on a bed of bib lettuce. Enjoy!