Lightly crushed cucumber and crisp radishes take up a sharp mustard-and-dill dressing for a fresh side that is best served straight away.
Ingredients
- 1 large, about 600g Cucumber
- 150g, trimmed Radishes
- 1 tsp, divided Fine salt
- 2 tbsp Cider vinegar
- 1 tsp Dijon mustard
- 2 tbsp Olive oil
- 1/2 tsp Caster sugar
- 15g, finely chopped Fresh dill
- 1/8 tsp Black pepper
Method
- Halve the cucumber lengthways. Lay each half cut-side down and press with the flat side of a heavy knife until it cracks into uneven pieces; cut these into bite-sized chunks.
- Put the cucumber in a colander, toss with 3/4 tsp salt and leave for 10 minutes to draw out excess water. Rinse briefly and drain very well, then pat dry.
- Meanwhile slice the radishes thinly. Whisk the cider vinegar, Dijon mustard, olive oil, sugar, remaining 1/4 tsp salt and black pepper together until combined.
- Put the drained cucumber and radishes in a serving bowl. Add the chopped dill and pour over the dressing.
- Toss gently so the dressing coats the pieces without breaking the radishes. Taste and adjust the seasoning.
- Leave for 5 minutes for the flavours to mingle, then serve while the cucumber is still crisp.
Allotment tip
Salt and drain the cucumber shortly before serving; leaving it in the dressing for too long softens the pieces and makes the salad watery.