Rachel found this recipe in Gourmet magazine. I gave it a try last week and it is fabulous--a new family favorite. It's so quick to put together, and I love the fresh dill. I'm definitely doubling it next time, though.
Cucumber, Mustard, and Dill Salad
2 teaspoons white-wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt, or to taste
1 1/2 teaspoons sugar
1 tablespoon mild olive oil
1 large seedless cucumber (usually plastic-wrapped; 1 lb.), 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.
Julie's Note: You can print the recipe here.