1/2 seedless cucumber, peeled and sliced 1/8-inch thick
16 slices thin-slice white bread, crusts removed
1 recipe Herb Aioli
Garnish - alfalfa sprouts, sliced cucumbers
place cucumber slices between layers of paper towels to remove excess moisture
spread herb aioli on each slice of bread
layer cucumber slices over aioli on eight bread slices
top each with a bread slice
cut each sandwich into quarters
garnish with alfalfa sprouts and sliced cucumbers, if desired.
makes 1 1/2 cups
3 T white wine vinegar
1/2 tsp kosher salt
1/2 tsp dry mustard
1 1/4 cup extra virgin olive oil, divided
1/2 cup watercress leaves, chopped
1 tsp chopped fresh dill, parsley, thyme, chives EACH
1 tsp lemon juice
in electric blender, combine egg, vinegar, salt, mustard, and 2 T olive oil.
Pulse for a few seconds
with blender running, slowly pour in remaining oil. Pulse until combined
Transfer to a medium bowl.
stir in watercress, dill, parsley, thyme, chives, and lemon juice. Place in a container, cover and refrigerate until use.
Can keep for 3-5 days.