Cucumber Salad by Brian Treitman & Bill Nemeroff of BT’s Smokehouse

INGREDIENTS

4 Large cucumbers

5 Sprigs of Fresh Thymepulled from stem and rough chopped

2 Shallots sliced into thin
half moons

1 Tbs Good Quality Sherry Vinegar 

¾ Tbs Cold Pressed Canola Oil 

2 tsp Fresh Ground Pepper 

Sea Salt to taste

INSTRUCTIONS
Makes 8 servings 

Partially peel cucumbers in stripes lengthwise and slice

Mix all ingredients thoroughly and refrigerate for one hour before serving

Try changing the vinegar to Carr’s Cider Vinegar and adding a Tablespoon of Kitchen Garden Sriracha for a kick.

Nicole Melone