Saturday, April 5, 2008

Cucumber with sour cream salad


4 medium cucumbers, peeled, halved, seeded, and cut crosswise into 1/2-inch thick slices
1 tablespoon of coarse salt, or 2 tablespoons of table salt
1/2 teaspoon of white distilled vinegar
3 hard-cooked eggs
1 teaspoon of prepared mustard, preferably Dijon or Dusseldorf
1/3 cup of sour cream
2 teaspoons of white wine vinegar
1/4 teaspoon of sugar
1/8 teaspoon of white pepper
4 to 6 large lettuce leaves, well washed and dried
1 tablespoon of finely cut fresh dill leaves


1. In a mixing bowl, combine the cucumber slices, salt and vinegar and toss them about with a large spoon until the cucumber is well moistened. Marinate at room temperature for 30 minutes, then drain the cucumbers through a sieve and pat them thoroughly dry with paper towels. Place them is a large mixing bowl.
2. Separate the yolks from the whites of the hard-cooked eggs. Cut the whites into strips 1/8 inch wide and 1 to 2 inches long and stir the egg whites into the cucumber.
3. With the back of a large spoon, rub the egg yolks through a fine sieve set over a small bowl. Slowly beat in the mustard, sour cream, white wine vinegar, sugar and white pepper. When the dressing is smooth, pour it over the cucumbers and toss together gently but thoroughly. Taste for seasoning.
4. To serve, arrange the lettuce leaves on a large flat serving plate or on a small individual plates and mound the salad on top of them. Sprinkle with dill and refrigerate until ready to serve.

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