Saturday, June 5, 2010

Creamy Cucumber Salad

Adapted from the Barefoot Contessa.


4 hothouse cucumbers, thinly sliced (3 to 4 pounds)
2 small red onions, thinly sliced in half rounds
Kosher salt
4 cups (32 ounces) plain low-fat yogurt
1 cup (8 ounces) low-fat sour cream
2 tablespoons white wine vinegar
1/2 cup minced fresh dill
1 1/2 teaspoons freshly ground black pepper


Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Make sure there's plenty of space in the bottom of the bowl for the water! Discard the liquid that collects in the bowl.

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 or overnight. Discard the liquid that collects in the second bowl.

When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers in a large bowl. Make the dressing in a smaller bowl by combining the yogurt with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Add enough dressing to the cucumber mix to completely coat them. (You can always add more, but once it's in, you can't undress the salad!) If you have extra dressing, store separately. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.

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