Cucumber salad with poppy seed dressing

 I  know that this is not local cucumber season yet(far from it).  Local asparagus is just showing up  in the local farmers' market in Hudson Valley. But I could not resist buying a packet of adorable Persian cucumbers a few days ago.  

 This is a sweet, vinegary  and a touch spicy poppy seed dressing that can be made ahead and kept in the fridge. It can also be made with English cucumber as well.  Quarter 6 Persian cucumbers,  thinly slice 1 red chilli, 2 tbs of minced cilantro ( substitute with flat leaf parsley if preferred), 60 ml rice vinegar, 125 ml olive oil, 1 1/2 tbs of poppy seeds, 2 tbs sugar, salt and pepper to taste. Shake it ( except for cucumber and chilli) in a jar ( with lid on of course - I use jam jars to make and store  home made salad dressing). Pour it over cucumber - chilli mixture half an hour before serving (  best served chilled).

 This recipe is adapted from Ottolenghi Cookbook.