July 30, 2009

Creamy Cucumber Salad.

I am a big fan of creamy salads, pickled foods, and dill. So, with two pounds of nice hothouse cucumbers looking for something to turn into and some fresh homemade yogurt, I worked up a wonderful, cool summer salad.


Cucumber Salad:

4 hothouse cucumbers.
2 small red onions.
4 cups plain yogurt (I used mine).
1 cup sour cream.
2 tablespoons white wine vinegar
1/2 cup fresh dill.
freshly ground black pepper.
kosher salt.

Thinly slice the cucumbers into rounds and the red onions into half rounds - I used a mandolin. In a bowl, mix the cucumber and red onion slices with 1 1/2 tablespoons of salt. Dump the mixture into a colander and suspend it over the bowl. The salt pulls out some moisture and starts pickling the vegetables.
Pour the yogurt into a cheesecloth lined sieve and suspend over a bowl - this thickens the yogurt by removing some of the liquid.
Cover both and put them in the fridge overnight. Discard any liquid that forms in the bowls.
When the cucumbers and onions are ready, roll them into a clean kitchen towel and press to remove any remaining liquid. Place them in a large bowl and add the yogurt, sour cream, vinegar, and minced dill. Toss together and refrigerate for a couple hours to let the flavors mingle. Serve chilled and add salt and pepper to taste.
The resulting salad is a crisp and tangy treat, perfect for a hot summer day. So, make it and enjoy because it is hot out there.
That is all.

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