Cucumber salad with strawberries and lemon Vinaigrette

This simple salad makes a refreshing first course on a hot summer’s day.

About 900g heirloom cucumbers in various sizes and colours 4 radishes

1 shallot, thinly sliced into rings Fleur de sel and freshly ground black pepper

145g red and yellow fraises des bois or tiny strawberries, hulled Small handful of small fresh basil leaves

Small handful of small fresh purple basil leaves

100g wedge Parmesan cheese 1 tbsp finely chopped fresh chives

8-10 lemon wedges, to garnish For the lemon vinaigrette (Makes about 60ml)

1 shallot, minced (optional)

1 tbsp lemon juice

Fleur de sel

3 tbsp extra-virgin olive oil, preferably French

Freshly ground black pepper

Using a mandoline, slice some of the larger cucumbers into long, thin ribbons and the rest into thin rounds. Cut any smaller cucumbers into wedges. Thinly slice the radishes lengthways using a stainless-steel vegetable peeler. Transfer the cucumbers and radishes to a large bowl, add the shallot, season with salt and pepper, and toss to combine.

Arrange the cucumber mixture on chilled salad plates, overlapping and curling the cucumbers for a pretty presentation. Divide the strawberries and basil leaves

among the salads. Using a stainless-steel vegetable peeler, shave the Parmesan into thin ribbons and divide them among the salads. Drizzle with lemon vinaigrette (recipe below) and sprinkle with chives. Garnish with lemon wedges and serve.

To make the lemon vinaigrette, place the shallot (if using) and lemon juice in a large bowl. Add a pinch of salt and leave to stand for 10-30 minutes. Slowly add the oil in a steady stream, whisking to emulsify the oil and lemon juice. Season with pepper. Vinaigrette variations Add a teaspoon of Dijon mustard, or substitute the lemon juice with red-wine vinegar, white wine, champagne or apple cider vinegar, or orange or lime juice, before adding the oil. Fresh herbs can always be tossed in at the end, if you like. When making any kind of variation, it’s important to taste as you go and make adjustments, as needed, depending on how it will be used for the final dish.