Cucumber Radish Salad with Mustard Tarragon Vinaigrette

Ingredients

• 1 recipe Mustard Tarragon Vinaigrette
• 1 pound cucumbers, peeled and sliced thin (I used a mandoline)
• 3 ounces red radishes, julienned
• 1 stalk celery, diced
• 2 ounces red onions, halved and sliced
• 2 teaspoons kosher salt
• 1 tablespoon chopped parsley
• 1- 2 tablespoons chopped tarragon (more or less as you like)
• 1/2 cup Mustard Tarragon Vinaigrette or your favorite vinaigrette with a tablespoon of dijon mustard mixed in.
• 1 teaspoon freshly ground black pepper

Directions

1. In a medium bowl, mix the vegetables and onion with the kosher salt and allow to sit for 30 minutes. Drain thoroughly by pressing into a colander to remove excess liquid. You can freeze and save the liquid for making stock. Mix in the herbs, vinaigrette, and pepper. Add more salt to taste.