Sour Cream – Cukes – Vinegar Wed in a Simple Ceremony
Creamy Cucumber Has Cold Crunch
My mom seemed to whip this salad up out of thin air. It’s a great yin to the yang of grilled foods.
This could easily be one of your top ten salads. With only a few staples—each adds a perfect balance—with only minutes to prep.
Cucumbers are year round fair and usually get short shrift as part of a tossed salad. Make it a star, bathe them in sour cream and vinegar. Easy-Peasy!
INGREDIENTS: Serves 4 as a side salad
- salt – 1/2 tsp
- cucumbers – 4 small, (about 3 cups), thinly sliced rounds
- sour cream – 1/2 cup, [or drained Greek yogurt]
- cider vinegar – 1 TBS or more to taste
- scallions or chives – 2 TBS. minced [or shallots]
- pepper – 1/8 tsp
Optional Garnish: Fresh dill or parsley and a dusting of paprika
INSTRUCTIONS: The secret to crunchy cucumbers is to slice and lightly salt for 30 minutes
You have a chance to fancy up your cukes. Use a vegetable peeler and remove alternating strips of peel. Additionally, if the peel is thin you can keep it on; if thick peel most of it off. Fat, seedy, cukes can have their seeds removed by quartering lengthwise and then slice away the seed pouch, then slice into thin chips.
I also love hydroponic cukes aka: Persian, mini-English, or seedless that usually come in a six-pack tray.
Left: With Paprika Upper Right: I Had Some Fermented Onions so I Tossed them for fun Lower Right: I Make My Own Triple Thick Greek Yogurt and Works Well in Place of Sour Cream
- Place the cucumber chips in a colander or sieve and toss with 1/2 tsp salt, and allow to drain for 30 minutes
- Squeeze out most of the moisture; do not rinse and lightly towel dry
- Combine sour cream, vinegar, scallions, salt and pepper and herb, if using
- Toss with the cucumbers and refrigerate; flavors will improve over a couple hours
SERVE: Sprinkle on a little paprika for a dash of color
Greek Cucumber Version: Tzatziki
This is a classic creamy, garlic salad and/or topping for grilled, marinated meats.
- salt – 1/2 tsp
- cucumbers – 4 small, (about 3 cups), grated [large hole grating]
- sour cream – 1/2 cup or more to taste
- red wine vinegar – 2 tsp or to taste
- garlic – 2 cloves, pureed using a pinch of salt
- olive oil – 2 TBS
- parsley, dill, oregano, thyme, or chives for garnish
MASTERY EN PLACE: Vegetable Peelers – Art and Function
I actually have three vegetable peelers to use for different purposes.
The basic peeler gets the job done on everyday produce.
I love serrated peelers! They are extra sharp with a wavy edged blade to better peel ripe peaches, tomatoes and other soft-skinned produce.
The julienne peeler, both peels and segments produce into thin match stick pieces in the same swipe! This is nice for making slaws, “zucchini noodles,” and fancy cut veggies.
I know what I have given you. I do not know what you have received. – Antonio Porchia
Recipe by B. Hettig