Prep the coconut oil citronnette. To a tight-sealed
jar add lemon juice and lemon zest, melted coconut oil, salt and pepper. Shake
well until emulsified.
Wash cucumbers thoroughly. Shave with a mandolin or
vegetable peeler and transfer to a colander lined with a piece of kitchen paper
and placed over a large bowl. Cover with more kitchen paper and gently press
with the back of a spoon to squeeze the water out so dressing won’t be diluted.
To a large mixing bowl add shaved cucumbers, arugula
and coconut oil citronnette. Toss to coat. This salad is best eaten after a
short rest at room temp so all the flavours can blend; garnish with toasted
sesame seeds right before serving with a couple slices of toasted sourdough bread
Shaved cucumber salad
with coconut oil citronnette