Tuesday, July 7, 2009

Cucumber Salad

We received several cucumbers in our CSA bag, so I thought a cucumber salad would be a refreshing summer dish. This simple recipe was exactly what I had in mind.

My cucumbers weren’t English cukes, but they worked just fine. Remember to rinse the salted veggies well before tossing with the dressing.

Cucumber Salad, Ellie Krieger

2 English cucumbers (2 pounds)
1 small red onion
1 ½ tablespoons salt
1 tablespoon plus 1 teaspoon white wine vinegar or sherry vinegar
1 teaspoon sugar
2 teaspoons dried dill or 2 tablespoons fresh

Slice the cucumber lengthwise, remove the seeds, and slice thinly. Thinly slice the onion.

In a colander, toss the cucumber and onion with the salt and let it sit and drain for 20 minutes. Press the liquid out of the vegetables and rinse well with cold water.

In a medium bowl combine the vinegar and sugar and stir well. Add the cucumber mixture and toss to coat. Stir in the dill.

No comments:

Post a Comment