Oh, here’s a difficult recipe. Actually, given that you probably have to grow chervil yourself in order to have it, it’s more difficult than it looks at first glance. But if you can get that part down, the rest of it is a doddle.
Cucumbers and chervil go together most amazingly well. This is an extremely refreshing little spring salad – it’s worth growing chervil just for this (although there are lots of other things to do with it too!)
And hurray – I think this is the first really spring-like dish of the year. The cucumbers will come out of a greenhouse, but the chervil is from the garden.
10 minutes prep time
2 cups sliced small cucumbers (4 to 8)
1/4 cup finely minced fresh chervil
1/2 teaspoon sugar
1/4 teaspoon salt
3 tablespoons apple cider vinegar
The little middle-eastern greenhouse cucumbers are ideal for this. Wash and slice them thinly – you could peel them, but they’re such delicate little things it hardly seems necessary – and put them in a bowl. Wash, dry, and chop the chervil and add it.
Sprinkle the sugar and salt over the cucumbers and chervil. Drizzle over the vinegar, and mix gently.
Last year at this time I made Spinach with Chervil.