Recipe for July 15, 2007
This old-fashioned salad is a refreshing accompaniment to your easy summer meals. It has several variations. It can be prepared with a vinegar, sour cream, cream or buttermilk dressing. You decide. This is a very forgiving salad so you can increase or decrease the ingredients depending on your tastes. Here is the basic recipe that will make 4 to 6 servings.
- 2 large cucumbers*, sliced
- 1 red or white onion*, sliced
- 1 ½ teaspoons coarse sea or kosher salt
- ¼ cup white wine vinegar
- ¼ cup finely chopped dill*
- 1 ½ tablespoons sugar
- With a fork score the skin of the cucumber all along the length of the vegetable or it can be peeled. Slice the cucumber very thinly. Put the cucumber in a colander, over a bowl, and sprinkle with the salt. Toss to evenly coat the cucumbers. Let stand at room temperature for at least 15 minutes, tossing occasionally.
- Combine the vinegar, dill and sugar in a bowl. Stir to dissolve the sugar.
- Drain the cucumber well and pat dry. Add the cucumber and sliced onion to the dressing and toss to blend. Refrigerate for 15 minutes or longer. Serve chilled.
- If you prefer you may add sour cream, cream or buttermilk to the liquid dressing.
- Other herbs may be used such as chives, basil or cilantro.
*Available at the Old Cheney Road Farmers’ Market