Balsamic Cucumbers.

We harvested our very first cucumber yesterday and I made my favorite, super easy, refreshing salad with it.  Although this recipe can be made with any normal grocery store balsamic, I’m a huge proponent of buying a much better quality balsamic when you’re eating it pretty much straight.  Aged balsamic vinegar has such a wonderful complexity of flavors, smooth and doesn’t have that bitter bite afterwards.  I use Olivier Aged 25 year balsamic.  One bottle lasts me typically half the summer – and I use it in many dishes that I make.

Ingredients:

2-4 cucumbers, peeled and sliced into 1.5 inch slices
salt and pepper
3 tablespoons balsamic (eyeball the amount more/less depending on the quantity of cucumbers that you use)
1/8 tsp of better quality dijon mustard (I used Maille)
1/2 tsp of fresh chives, sliced into small pieces

Directions:

Add your cucumbers to your bowl and season with salt and pepper.  Set aside.  In a small bowl combine 3 tablespoons or so (again depending on how many cucumbers you’re using) and of dijon.  Whisk to combine.  Pour over the cucumbers and toss.  Top with the chives and serve or refrigerate until serving.  Must serve this dish nice and chilled 🙂

— Knead to Cook