chervil-pickled cucumber,

lettuce and mint salad

  • 1 cup (250ml) white wine vinegar
  • ½ cup (110g) caster (superfine) sugar 
  • 1 teaspoon sea salt flakes
  • 1 clove garlic, bruised
  • 1 teaspoon yellow mustard seeds
  • 6 sprigs chervil, plus 1 cup chervil leaves, extra
  • 400g baby cucumbers (cukes), quartered
  • 1 iceberg lettuce, cut onto wedges
  • 2 cups mint leaves 
  • 2 tablespoons extra virgin olive oil 
  1. Place the vinegar, sugar, salt, garlic and mustard seeds in a small saucepan over medium heat and bring to a simmer, stirring until the sugar is dissolved. Add the chervil and remove from the heat. Place the cucumber in a large bowl and pour over the vinegar mixture. Refrigerate for 30 minutes. 
  2. Drain the cucumber, reserving ¼ cup (60ml) of the pickling liquid. Place the iceberg lettuce on a large platter. Top with the pickled cucumber, mint and extra chervil. Drizzle with reserved pickling liquid and the oil to serve. Serves 8–10

Photography: Ben Dearnley 

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