Cucumber Carpaccio

Cucumber Carpaccio

Summer is coming, actually we had no real spring here in NYC, and this is a great salad to have when it starts getting hot.

Cucumber Carpaccio

Ingredients

1 1/2 lbs of thinly sliced cucumbers, skins left on
3 table spoons chopped Chervil
3 table spoons chopped Dill
3 Table spoons chopped Chives
3 table spoons of Lemon Thyme Blossoms (optional)
Juice of 1 lemon and Lime
Olive oil
Salt
Goat cheese, crumbled


Directions

This is pretty simple, arrange cucumber in a single overlapping arrangement on a platter. Sprinkle herbs over cucumbers - Next drizzle the olive oil over platter, followed by the lemon/lime juice. Sprinkle with salt, cover with plastic wrap and place in the fridge for an hour. Remove from fridge sprinkle the goat cheese, garnish with Chervil leaves and serve.

Enjoy Cooking