Mustardy Cucumber and Carrot Top Salad

An light, acidic side salad made with surplus ingredients

We had cucumbers for a salad, but not much else. Luckily I was cooking carrots, and the bunch I bought at the supermarket came with the greens in place. I washed them thoroughly and then chopped the greens before tossing them with the cucumbers. I tossed in a mustardy citrus dressing. The acid was a great way to balance fried food, in this case chicken cutlets, and sweet foods like the carrots with honey and butter.

Ingredients

• Three small cucumbers

• The greens of four carrots

Dressing

• Table spoon of dijon mustard

• Splash of of Lemon Juice

• Splash of olive oil

• Salt and pepper

Instructions

• Thoroughly wash the greens. They tend to collect grit

• Strip the leaves off the stems

• Finely chop the greens

• Dice the cucumbers

• Combine the dressing ingredients and beat thoroughly until emulsified

• Toss dressed and greens