Cool as a Cucumber
Cucumbers can take on any number of flavours depending on how they are prepared and with which ingredients they mingle.
Thinly sliced cucumbers are tossed in a creamy and tangy dressing with fresh herbs and shallots. Advanced preparation is recommended to allow ample chilling time and mingling of flavours. Peeling the cucumbers is optional; however, if using slicer cucumbers, it’s best to remove the skin and seeds. This recipe should be served cold and will last covered up to 3 days in the fridge.
Instructions
Ingredients
2 large English cucumbers, washed and peeled (optional)
½ tsp sea salt
⅓ cup sour cream or full-fat plain yogurt
2 Tbsp finely diced shallot
2 Tbsp white wine vinegar
2 tsp Dijon mustard
1 Tbsp olive oil
1 tsp sugar
3 Tbsp fresh dill, chopped
2 Tbsp fresh chives, chopped
1 Tbsp fresh parsley, chopped
sea salt and fresh ground pepper to taste
Method
Wash the cucumbers and cut off the blossom and stem ends, then remove the peel (this step is optional). Using a mandolin, slice the cucumbers approx. ⅛– ¹⁄₁₆ -inches thin (the thinner the better). Place the cucumber slices into a medium bowl and sprinkle with ½ tsp of salt. Mix to distribute the salt, then allow the cucumbers to sit while you prepare the dressing.
In a small bowl, combine the sour cream (or yogurt), shallot, vinegar, mustard, olive oil, sugar, dill, parsley and chives. Mix until incorporated, then taste and adjust as desired.
Pour the dressing over the salted cucumbers and stir until evenly coated (the cucumber juices will nicely thin the dressing). Add salt and pepper to taste. Cover and allow to chill in the fridge for at least 1–2 hours. Prior to serving, give it a good stir to re-incorporate the dressing.
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