CUCUMBER & RADISH SALAD

By conniebrady

Ingredients

• 1 ENGLISH CUCUMBER, HALVED LENGTHWISE, SEEDED, THINLY SLICED
• 4 LARGE RADISHES THINLY SLICED
• ZEST AND JUICE OF 1 LEMON
• 6 OZ FETA CGEESE, COURSELY CRUMBLED (1 1/2 C)
• 2 T WHITE WINE VINEGAR
• 1 T FINELY CHOPPED FRESH DILL, PLUS MORE FOR GARNISH
• 1/2 TSP SUGAR
• 1 GARLIC CLOVE, CRUSHED
• COARSE SALT FRESHLY GROUND PEPPER
• 1/4 C PLUS 1 T OLIVE OIL

Preparation

Step 1

PUT CUCUMBER, RADISHES & LEMON ZEST IN MED BOWL AND ADD CHEESE.
WHISK TOGETHER LEMON JUICE, VINEGAR, DILL, SUGAR AND GARLIC UNTIL SUGAR DISSOLVES; SEASON WITH SALT & PEPPER. WHISK IN OIL IN A SLOW, STEADY STREAM UNTIL EMULSIFIED.
ADD VINAIGRETTE TO CUCUMBER MIXTURE; TOSS WELL. GARNISH WITH DILL, DISCARD GATLIC CLOVE BEFORE SERVING. REFRIGERATE SALAD IN AN AIRTIGHT CONTAINER UP TO 1 HOUR.