© John Kernick
Active Time
Total Time
45 MIN
Serves : 4 to 6

Michael Fojtasek and Grae Nonas cut two different types of cucumber into slices and chunks and serve them with a creamy herb dressing and sunflower sprouts and seeds. Slideshow: More Cucumber Recipes

How to Make It

Step 1    Make the pickled onion

In a small saucepan, bring the vinegar, sugar, water and salt just to a boil, stirring to dissolve the sugar. Remove from the heat; add the onion. Let cool, then refrigerate until chilled.

Step 2    Make the dressing

In a small bowl, whisk all of the ingredients together and season with salt and pepper.

Step 3    Make the salad

In a medium bowl, toss all of the cucumbers with the vinegar and the 2 tablespoons of olive oil. Season with salt and pepper and let stand for 5 minutes.

Step 4    

Spoon the dressing into shallow bowls and top with the cucumber salad. Drain the onion and scatter over the salad. Garnish with sunflower sprouts and seeds, tarragon and a drizzle of olive oil. Serve.

You May Like