Bring something unexpected to your table!
English cucumber, peeled lengthwise using a peeler
Shallot, outer green part only to tie
Nice lettuce and any veggies of your choice. I used asparagus (which I parboiled first) and yellow pepper.
2 tbsp. dijon mustard
1 english cucumber
sea salt and pepper to taste
fresh coriander, chopped finely
High quality cold pressed EVOO, about 1/2 c.
Make the bouquets:
To make the dressing, blend the cucumber until smooth. Add to dijon mustard and rest of ingredients expect the olive oil. As you add the olive oil, whisk until smooth.
This dressing goes very well with a boiled artichoke too!
Get your veggies on!