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Thursday, July 18, 2013

Gurkensalat (Cucumber Salad)

Gurkensalat (Cucumber Salad)
I am always looking for new ways to use cucumbers and I like having pickles in the fridge, because everyone around here likes them. I prefer red onions with this than any other.

Recipe adapted from Tim Wiechmann, BRONWYN, Boston

Makes 6 to 8 servings Start to Finish: 1 hour 45 minutes (includes resting time)


6 medium cucumbers

2 small Vidalia or other sweet onions, thinly sliced (I prefer red)

1 tablespoon sea salt

2 teaspoons sugar

Zest and juice of 1 lemon

apple-cider vinegar-enough that it covers cucumbers

about 1/4 cup canola oil

1 bunch dill, picked and roughly chopped (about 1 cup) 1. Cut the cucumbers into ⅛-inch-thick half-moons. In a large bowl, toss the cucumbers with the onions. Sprinkle with the sea salt and toss again to combine. Let the vegetables sit at room temperature for 30 minutes. (The salt will begin to break down the vegetables.) After 30 minutes, drain any water that accumulates in the bowl.

2. In a separate bowl, whisk the sugar with the lemon zest, lemon juice, apple-cider vinegar and canola oil until combined. Set aside.

3. Add the dill to the cucumbers and onions and toss to combine. Dress the salad with the vinaigrette and let rest at room temperature for 1 hour longer before serving. Serve the salad at room temperature or chill before serving.

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