Creamy Dill Cucumber Salad

Page 61

Cuisine: German/Austrian/Swiss | Course Type: Salads

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This crunchy cucumber salad has a surprising bite of vinegar and just the right amount of dill. The beautiful juxtaposition of the red onion, pale cucumber, bright green flecks of fresh dill in a white creamy sour cream base is very refreshing. This recipe solves the problem of running or salty cucumber salads. The salted pressed cucumbers exude an amazing amount of liquid and I was delighted not to have to rinse off the cucumbers. I doubled this recipe by doing the mandolin slicing, salting and pressing twice. It made a large bowlful. Since I was making the salad the day before and you were supposed to serve it within 8 hours of making it, I held the pressed cucumbers overnight. In the morning I drained again and then added the dressing and chilled for 5 hours. It tasted very fresh.

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