Cucumber salad
Thinly sliced cucumber, salted to draw out water, then dressed in sweetened white wine vinegar with red onion and plenty of fresh dill.
Method
- 1
Slice the cucumbers as thinly as you can, about 2 mm, with a mandoline or sharp knife.
- 2
Toss the slices with the salt in a colander set over a bowl.
- 3
Leave them to drain so they release their water and turn slightly limp.
- 4
Meanwhile, stir the vinegar, sugar and water together in a small bowl until the sugar dissolves.
- 5
Squeeze the cucumber gently in handfuls to press out the remaining liquid, then put it in a mixing bowl.
- 6
Add the red onion and pour over the dressing.
- 7
Stir in the dill and a few grinds of black pepper.
- 8
Cover and chill so the flavours mingle.
- 9
Toss again and taste before serving, adding a pinch more sugar or vinegar to balance it.
Notes
- Salting first stops the salad from turning watery and gives the cucumber a pleasant, supple crunch.
- For a creamy version, stir 3 tablespoons of sour cream into the drained cucumber along with the dill.
- Best eaten the day it is made. It pairs well with grilled fish, schnitzel and new potatoes.
Equipment
Mandoline or sharp knife, Colander, Mixing bowl, Small bowl