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Wednesday, February 10, 2010

Cucumber Sour Cream Salad

4.00 large not waxed cucumbers
1.00 tablespoon salt
0.67 cup sour cream or yogurt
2.00 tablespoons vegetable oil
2.00 tablespoons white vinegar
3.00 tablespoons minced fresh dill or 2-3 teaspoons dried
0.50 teaspoon sugar
Salt and black pepper to taste

Rinse the cucumbers, but do not peel them, cut off the ends. Using the tines of a fork, score the peel lengthwise. Slice into rounds, as thin as you can. Sprinkle with the tablespoon of salt and toss in a colander. Let the cucumbers stand and drain at room temperature for one hour. Rinse well to remove the salt. Squeeze the cucumber slices dry in a clean tea towel. (they will be almost transparent) combine the remaining ingredients and fold into the cucumbers. Chill well before serving. Garnish with a sprig of dill.

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