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Cucumber Dressing by Chef Daniel Humm

Cucumber Dressing by Chef Daniel Humm


1 English cucumber
1/3 cup white balsamic vinegar
1 cup grapeseed oil
3/4 cup loosely packed dill
  Salt, to taste

Cooking Instructions

Cut the cucumber in half lengthwise and remove the seeds. Roughly chop the cucumber and place in a blender with the white balsamic vinegar. Slowly stream in the oil while blending on high speed. Add the dill and continue blending until smooth. Strain through a chinois and season with salt to taste.

Serving Suggestions: Serve alongside grilled or smoked fish and as a dressing for summer salads. Keeps in the refrigerator for 1 to 2 days. Makes 2 cups

Recipe and image used with permission and courtesy of Victorinox. All rights reserved. Recipe by Daniel Humm, Executive Chef of Eleven Madison Park and NoMad Hotel.

Equipment List

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