Cucumber Salad
Total time: 16 minutes , divided: 8 minutes, wait 4-10 hours, 8 minutes
Another summer classic, this is loosely based on my mother's recipe - which was her mother's. She used cream, I use yogurt but the taste is surprisingly similar. I can't be real specific here - I never measure and it depends on how big the cukes are, etc., so use as much lemon, oil, yogurt as you like. This is an easy 'taste and adjust' salad. Just play with it until you like it - you really can't screw it up (unless you try to hurry)
Ingredients:
- 3 medium - large cucumbers, 600gr, 21oz
- kosher, rock or sea salt
- shallot or small onion
- 4 whole cloves
- 3 tbs lemon juice, 45gr, 1.6oz
- 2 tbs good olive oil, 27gr, 1oz
- 1/3 cup Greek yogurt or plain yogurt, 100gr, 3.5oz
- Pepper
- 2 - 3 tbs snipped fresh chives
Instructions:
- Peel cucumber and thinly slice on box slicer.
- Peel the shallot and stick the whole cloves into it.
- Put the shallot in the bottom of a deep bowl large enough to easily hold the cukes.
- Put in a layer of cukes, sprinkle with salt, and repeat 3 times using about 1 tsp salt on each layer.
- Put a small plate or saucer on top of the cucumbers - it should be sitting on the cukes, not the sides of the bowl. Put a big can or jar of something heavy on the plate - to weigh it down. We want weight on the cukes - the plate is just to distribute it more evenly. Let it sit at room temperature for 4 - 10 hours.
- Remove weight and plate. The cucumbers will be sitting in a lot of water.
- Put cucumbers in a strainer - discarding shallot and cloves.
- Rinse cucumbers (remember all that salt?) You don't want to get all of the salt off - just about 80% Taste to test.
- When rinsed to your satisfaction take the cucumbers in your clean hands and gently squeeze most of the remaining liquid out.
- Put back into the bowl (that you have rinsed).
- Add 2 tbs lemon, 3 tbs oil and stir.
- Add 1/3 cup yogurt , stir and taste.
- Adjust to the quantity of cukes and your liking.
- Add fresh ground pepper, chives and serve. This will keep a week, but it never lasts that long at our house.
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| Nutrition Information Salad with Dressing Info is for entire recipe Calories: 429 Total Carbohydrates: 20 Dietary Fiber: 4.5 Total Fat: 37.5 Saturated Fat: 10 Cholesterol: 20 Protein: 9 Calcium: 248 Sodium: 521 '---' means I don't have the info |
I didn't note serving size but, for me, it would be between
4 and 6 servings.
The salt is rinsed off and the shallot and cloves discarded.
Greek Yogurt used is 110 calories, 3.5 carbs per 100gr
It can very between brands and fat content of milk used.
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
