Chef, Restauranteur & Musician Patrick Quillec

Cucumber Salad

Serves 8

2 English cucumber, peeled, halved lengthwise, seeds removed, and thinly sliced
1 teaspoon sea salt*
3 tablespoons white wine tarragon vinegar*
2 teaspoons olive oil*
1 small clove garlic, minced
2 teaspoon honey
freshly ground black pepper
º cup finely sliced red onion
1 teaspoon caraway seeds
3 sprigs fresh dill, finely chopped

*Available at French Market.

1. Place the cucumber slices in a colander set over a bowl, toss evenly with the salt, and allow to stand for 15 to 20 minutes, which will remove excess water.

2. In a medium bowl whisk the vinegar, olive oil, garlic, honey, pepper, caraway seeds and onion. Rinse and drain the cucumber, then pat dry. Transfer to the medium bowl with the salad dressing and toss to coat. Add fresh dill and serve.