This little salad couldn’t be simpler and is as good on its own as it is counter-balancing another dish. It pairs well with meats (grilled in the summer time or braised in the wintertime) and provides a cool, crunchy tartness that offsets more robust foods very well. It’s a breeze to make and can be tweaked to suit your tastes or what you have on hand. I like it alongside the cabbage rolls that I’ll be posting about this week.
2 English cucumbers, finely sliced into rounds (using a mandolin makes very short work of this, if you have one)
For the dressing:
1/2 cup sour cream or plain yoghurt (low fat/no fat is fine)
the juice of a lemon
1 clove of garlic, finely grated
1 generous pinch of dried dill
4 tablespoons of olive oil
salt and pepper to tase
finely chopped parsley for garnish
Mix the dressing ingredients well, whisking quickly to incorporate and emulsify the olive oil. Drizzle over the sliced cucumbers. If you pre mix the dressing with the cucumbers they will sort of marinate and the whole thing will have a deeper flavour. That said, globbing it on at the last minute is fine too.