CUCUMBER RIBBON SALAD
- 2 English Cucumbers (seedless)
- 1 large Carrot
- 2/3 cup 2% Greek Yogurt
- 1/2 cup Champagne Dill Honey Mustard from Robert Rothschild Farm
- 1 large Shallot
- Fresh Dill
- Shaved Parmesan
- Salt & Pepper
Wash cucumber remove ends. Draw the cucumber into “ribbons” by running a vegetable peeler the length of the vegetable. Continue to do that for both cucumbers.
Peel carrot remove ends. Draw the carrot into ribbons in the same fashion until the entire carrot has been “shaved.”
Peel shallot and slice into strips. Add shallot, cucumbers and carrot into a bowl and toss together with a small handful of roughly chopped fresh dill.
Make the dressing by combining the Greek yogurt with the Champagne Dill Honey Mustard. Blend ingredients well. Lightly salt and pepper to taste.
Add dressing to cucumber mixture right before serving. This will ensure a colorful and crisp salad. As a second variation, try thinning the dressing with a bit of white wine for a drizzle over the vegetables instead.
Finish with a sprinkle of shaved parmesan or goat cheese.