On the way back from NYC this past Sunday, I was struck with the idea to create a cucumber shallot vinaigrette and made my grocery list. However, upon digging through the fridge Thursday afternoon, I found the shallot missing. I looked three times and then tweeted (I am @savorthethyme) asking who stole it but no one fessed up. Fine. So I improvised. I enjoyed this vinaigrette so much as you could detect the cucumber just as the dressing touched your tongue but then it was gone and quickly replaced with the garlic and other flavors. Now, I do not enjoy too much oil so feel free to add more if this is a bit to acidic for your taste. And can I tell you, the kids ate it, yes they did. You may be thinking, my kids are so darn picky so how did she get them to eat? I showed them everything going into it and how they liked each ingredient. Then I let them take turns pressing the buttons on the food processor. Once done, I let them choose whether to take a lick from a spoon or off of the carrot so the chose, tried and enjoyed.
Cucumber Vinaigrette Ingredients:
1/2 english cucumber, roughly chopped
2 tablespoons parsley
1/2 tablespoons dijon mustard
1 clove garlic
1/8 teaspoon red sea salt
3 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil (EVOO)
1. Place the first 6 ingredients into the processor/mini chopper, pulse a number of time then drizzle in the EVOO and process until emulsified.
The salad you ask? oh yes, I was planning on making a shrimp dish so I had cooked them but then ran out of time and we were hungry so this is what we had. So what is hearts of palm? They are vegetables from the soft core of a palm tree. If you are intimidated about trying them, do something like the salad here as they mix in with the other flavors. Oh, and no, the kids just wanted the baby spinach, onions and shrimp on the side.
Toss baby spinach leaves, red onion, sliced strawberries, sliced hearts of palm and shrimp together and enjoy with the cucumber vinaigrette.