Initially this salad was made as a much-needed extra in a meat-dominated meal, but it turned out a lot better than I first expected. It has a satisfying crunch to it thanks to the salty gherkins and fresh cucumber. Also, you can feel good about yourself knowing you recycled the gherkin brine, which usually gets tipped down the sink.
You can pretty much chuck in whatever available veges you have, and the crunchier the vegetable, the better.
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Crunchy gherkin and red onion salad
3 big handfuls of mesclun salad mix
Half a large red onion
5-6 pickled gherkins
½ a cucumber
Small handful of flat leaf parsley
1 tablespoon lemon juice
3 tablespoons of pickled gherkin brine
¼ teaspoon salt
- Prepare the vegetables: thinly slice the red onion into half-moons, cut the gherkin lengthways into thin slices, and cut the cucumber lengthways down the middle, then slicing thinly.
- Mix the mesclun, onion, gherkin, cucumber and parsley in a bowl, tearing up the parsley as you add it.
- Add the lemon juice, brine, and salt, taste the salad, and adjust accordingly. It should have a nice salty, lemony taste, but not be too overpowering.
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