I’ve made up a few new recipes to riff off my tried & true sauces/dips for the bounty of cucumbers I’m pulling from the garden – and my stop into the lovely Olive & Ives got me thinking of simple new pairings for the two preferred ways of cucumber eating in my house – sliced & dipped, and a vinegar based cucumber salad.
—Truffled Ranch Dip—
- Creme fraiche (or use sour cream)
- scallions
- (truffle) salt
- garlic powder
—Lemon, Mushroom & Sage Cucumber Salad—
thin sliced cucumber, tossed in a mixture of:
- Sicilian Lemon White balsamic vinegar
- Apple Cider vinegar
- scallions
- wild mushroom & sage olive oil (a dash for flavor)
- (truffle) salt