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Cucumber, Dill and Mustard Salad

4 servings

• 2 teaspoons white-wine vinegar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt, or to taste
• 11/2 teaspoons sugar
• 1 tablespoon mild olive oil
• 1 large hothouse (English) cucumber, peeled
• 2 tablespoons chopped fresh dill

Whisk together vinegar, mustard, salt and sugar in a bowl, then add oil in a slow stream, whisking. Halve cucumber lengthwise and remove seeds with a small spoon, then cut halves crosswise into 1/8-inch-thick slices. Add cucumber and dill to vinaigrette, tossing to coat.

To prep cucumbers, peel them, cut them in half lengthwise and scoop out the seeds with a spoon or melon baller. Salt them liberally and let them sit in a colander in your sink for an hour. Rinse them well before using. This stops them from getting soggy and making the rest of the dish watery.

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