We have been extremely fortunate in our garden endeavors this year. Because of our good fortune, we amassed quite an over-abundance of some of our vegetables. One that we have lots and lots and lots of, is cucumbers. Did I say lots? If not, LOTS!
I pickled them…we will have pickles for the next five years!
I sliced them and we have eaten them al fresco…we’re gonna turn into cucumbers.
I made dainty little cucumber sandwiches…my rough-around-the-edges husband was NOT game!
I gave some away…
I now am making salads with them…and here is one that is good for the burly men…and the dainty women, too!
(This recipe is for one of my sisters…she LOVES olives)
1/2 lb. fresh green beans (cleaned and snapped)
2 cucumbers (peeled, split lengthwise, and seeded)
1/4 lb. black olives (pitted)
1/4 c. fresh parsley
1 tsp. Dijon mustard
1 Tbsp. red wine vinegar
ground black pepper
2 Tbsp. extra virgin olive oil
1/4 tsp. minced garlic
1/8 c. shredded (fresh) parmesan cheese
Fill a large bowl with ice and water; set aside.
Cook green beans in salt water just until bright green and tender (about 3-4 minutes). Drain, and immediately submerge in ice water to cool. Drain again, and put in medium serving bowl.
Cut cucumbers 1/2 inch thick,and combine with green beans, olives, and parsley leaves. Put mustard, red wine vinegar, garlic, and salt & pepper (to taste) in a small bowl. Slowly add oil, whisking constantly until well combined. Sprinkle parmesan in and stir until mixed. Toss with salad, or serve on crackers, or eat it alone.