On really hot days, nothing is better than a cool salad. We are back in the upper 80’s and lower 90’s again for this week, which means it is still salad weather. And since I had a ton of cucumber salad, as well as a lot of other leftovers Lots of Leftovers that still needed to be used, and some of the delicious brisket, I combined them to make a nice cool steak and cucumber salad, Cool Cucumber Salad . It was just perfect for dinner.
This cucumber was HUGE. It was about 1 foot long and about 6″ in diameter. We were afraid it would be bitter, but it turned out just fine, especially with a little bit of sugar from the dressing.
The brisket is in the middle , on the top white plate. YUMMY! It was so tender and full of flavor. I did not cook that, so unfortunately, I cannot have bragging rights, but take my word for it, it was out of this world!
After chopping a bit of romaine lettuce and boiling a couple of eggs, all I needed to do was add some of the cucumber salad and slice the brisket. The dressing was the vinaigrette that was in the salad already. To finish it off, I toasted a couple of the slider buns that were also left over and finished the dinner off with a smooth South African Shiraz. This quick and easy salad, along with the wine, was the perfect ending to a long, hot day.