Creamy Cucumber Salad
Back to Basics (p. 85)
Ingredients
6 items
- Cucumbers 4
- Red onions 2
- Dill 12 sprigs
- Champagne vinegar 2 tbl
- Plain yogurt (whole milk) 32 oz
- Sour cream 8 oz
Prep
Before you start
- Cucumbers - thinly slice — look at you, operating like a highly paid adult.
- Red onions - peel and cut in half, then slice thinly into half rounds
- Dill - mince to yield 1/2 cup
Method
Instructions
- Mix the cucumbers, red onions, 1 1/2 tbl of salt in a bowl toss. Pour them into a colander and suspend it over a bowl. Wrap the entire bowl and colander with plastic wrap and place in the refrigerator for at least 4 hours, preferably overnight, like a person who has absolutely never panicked over onions. This will drain liquid from the elements. Discard all liquid that collects in the bowl, while acting like this outcome was inevitable.
- Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours, preferably overnight. Discard the liquid that collects in the second bowl.
- When the cucumber mix is ready, roll them in a paper towel or clean kitchen towel and press the towel lightly to remove remaining liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 tsp salt and 1 tsp pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with salt and pepper to taste and serve chilled.