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Cucumber Vinaigrette
Serves 350 Prep 10 min Total 10 min

Cucumber Vinaigrette

A cucumber vinaigrette: peeled cucumber blended smooth with olive oil, white wine vinegar, mint and a touch of sugar.

Serves 350 Prep 10 minutes Units Rate

Overview

Cucumber vinaigrette departs from traditional oil-vinegar base by using finely sliced cucumber as primary component, creating a creamy, cool dressing without eggs or cream. The result is a summer dressing, light, cooling, and elegant.

Ingredients

Primary Component

  • 250 grams fresh cucumber (English variety for fewer seeds)
  • 2 tablespoons rice wine vinegar

Aromatics & Herbs

  • 60 grams shallots (finely minced)
  • 1 teaspoon fresh chives (snipped finely)
  • 1 teaspoon fresh tarragon (snipped finely)
  • 1 teaspoon fresh flat-leaf parsley (snipped finely)

Oil & Seasoning

  • 6 tablespoons extra virgin olive oil
  • ¼ teaspoon fine sea salt
  • Pinch of freshly ground white pepper

Method

Stage 1 - Prepare Cucumber

  1. Wash cucumber thoroughly; peel away outer skin using vegetable peeler.
  2. Cut lengthwise in half; using small spoon, scoop out seeds and central membrane.
  3. Using mandoline, slice seeded cucumber halves very thinly (1-2mm).
  4. Place in colander and sprinkle lightly with salt.
  5. Allow to sit 5-10 minutes; salt causes cucumber to release excess water.
  6. Pat cucumber dry thoroughly with paper towels.

Stage 2 - Prepare Aromatics

  1. Peel shallots and mince very finely.
  2. Snip chives, tarragon, and parsley with scissors into small pieces.
  3. Set aromatics aside.

Stage 3 - Combine Cucumber & Vinegar

  1. Place dried cucumber slices in bowl.
  2. Pour 2 tablespoons rice wine vinegar over cucumber.
  3. Toss gently and marinate 3-5 minutes.

Stage 4 - Add Aromatics & Oil

  1. Add minced shallots and snipped herbs to cucumber.
  2. Pour 6 tablespoons extra virgin olive oil over everything.
  3. Fold gently, preserving delicate cucumber structure.

Stage 5 - Season & Rest

  1. Add salt and white pepper; fold gently to distribute.
  2. Taste and adjust seasonings.
  3. Allow to rest 10-15 minutes before serving.

Notes

  • Cucumber Moisture Critical: Salting and drying step is essential to prevent dilution.
  • Seed Removal Important: Removes most water; creates better-textured dressing.
  • Fresh Herbs Non-Negotiable: Dried herbs won't work here.
  • Rice Wine Vinegar Delicate: This Asian vinegar is gentler; don't substitute without adjustment.
  • Texture Preservation: Use gentle folding to preserve delicate cucumber.
  • Cool Serving Temperature: Most refreshing when cold or just chilled.
  • Quick Consumption: Best used within hours; cucumber softens and herbs fade.

Variations

With Dill: Replace tarragon with fresh dill. Cold Soup Base: Puree cucumber for smooth, creamy dressing. Wasabi Heat: Add ¼ teaspoon fresh wasabi for clean heat. With Lime: Replace vinegar with fresh lime juice. Extra Shallot: Increase to 80 grams for more aromatics.

Serving

Use with: Cold green beans, raw mushrooms, poached fish, delicate lettuces, chilled vegetables Dressing ratio: 2-3 tablespoons per serving Temperature: Cold or room temperature Timing: Use within 2-4 hours

Storage

  • Refrigerate in sealed glass jar for up to 1-2 days maximum
  • Fresh ingredients degrade quickly; best consumed fresh
  • Dressing will separate slightly as it sits, normal
  • Stir gently before serving if needed
  • Do not freeze; delicate texture destroyed
  • Best made just before serving

This fresh, herbaceous dressing captures summer in a bowl: cool cucumber, delicate herbs, and light rice wine vinegar combine to create a bright accompaniment for delicate vegetables.

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