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Alsatian Cucumber Salad



1 Pkg. mini cucumbers, thinly sliced
2 Tbsp. Dijon mustard
½ cup crème fraiche
½ Tbsp. red wine vinegar
½ Tbsp. balsamic vinegar
1 tsp. honey
2 Tbsp. Italian parsley, chopped
½ tsp. salt
salt & pepper to taste
1 lb. Romano or Parmesan cheese, shredded


Add ½ tsp. salt to cucumber slices and let rest overnight. This will extract the liquid from the cucumbers.

The next day, squeeze all water out of the cucumbers. In a small bowl, mix all the other ingredients. Add cucumber, season with salt and pepper to taste, and serve.

This salad complements all kinds of meats and fish as a side dish, or it can be served on its own for a light meal. Serve with Romano Crisps if desired (recipe below).

For the Romano Crisps:
Preheat oven to 400 degrees.

Oil a half-sheet pan very lightly. Spread shredded Romano cheese in a single layer in the pan. Bake for 8 – 10 minutes or until light brown. Remove from oven and let cool. You should have a sheet of cheese that has melted together. Break it into ½ inch pieces.