CUCUMBER SALAD WITH DILL AND SOUR CREAM

CUCUMBER SALAD WITH DILL AND SOUR CREAM (for two)

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The phrase “as cool as a cucumber” was first noted in the poem “A New Song” by English poet and playwright John Gay in 1732.

2 cucumbers (3/4 pound), peeled, halved lengthwise, seeded and cut diagonally into ¼ inch slices

½ teaspoon salt

½ cup sour cream

1 tablespoon distilled white vinegar, or to taste

1 small onion, chopped fine

1 tablespoon snipped fresh dill

2 hard-boiled eggs, chopped

freshly ground black pepper to taste

soft-leaved lettuce for lining the plates


1. In a bowl toss the cucumbers with the salt and let them stand for 20 minutes.

2. In a bowl whisk together the sour cream, vinegar, onion and dill. Drain the cucumbers in a colander, rinse them under cold water and pat them dry. Stir in the cucumbers, eggs, pepper and salt to taste and combine the salad well.

3. Line 2 chilled salad plates with lettuce and divide the salad between them

from The Best of Gourmet, 1989

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