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Cucumber Salad with Dill




Source of Recipe


Adapted from Williams-Sonoma Kitchen Library Series,Salads,by Emanuela Stucchi Prinetti (Time-Life Books, 1993).


List of Ingredients




4 cucumbers
Salt, to taste
3 garlic cloves
2/3 cup plain yogurt
1 Tbs. fresh lemon juice
2 Tbs. minced fresh dill
Freshly ground white pepper, to taste
3 Tbs. extra-virgin olive oil


Recipe



Peel and thinly slice the cucumbers, then place the slices on a flat plate. Salt lightly and tilt the plate so that excess water will drain off easily. Let stand for about 1 hour.

Pass the garlic cloves through a garlic press into a small bowl. Add the yogurt, lemon juice, dill, salt and white pepper and stir until well mixed. Add the olive oil and stir vigorously until blended.

Place the drained cucumber slices in a salad bowl, pour the dressing over the top and toss gently. Refrigerate for about 1 hour to allow the flavors to marry, then serve. Serves 4.