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Cucumber Salad with Dilled Sour Cream Dressing

Source of Recipe


From "The Savannah Cookbook" by Damon Lee Fowler



List of Ingredients



• 2 large seedless ("English") cucumbers, about 1½ pounds
  
• Salt
  
• ½ cup thinly sliced green onions
  
• 2 tablespoons chopped fresh dill or 2 teaspoons dried
  
• 2 tablespoons freshly squeezed lemon juice
  
• 1½ tablespoons Dijon-style mustard
  
• 1 cup sour cream
  
• Whole black pepper in a pepper mill
  






Instructions



1. Scrub the cucumbers and, if the skin is tough and/or waxed, lightly skin them with a vegetable peeler. Slice as thinly as possible with a sharp knife or mandolin and put them in a colander. Sprinkle liberally with salt and toss. Let it stand in the sink for 1 hour.
   
   
2. Meanwhile, fold the onions, dill, lemon juice, and mustard into the sour cream. Season with a liberal grinding of pepper.
   
   
3. Press down on the cucumbers to remove as much moisture as you can without crushing them. Spread them on a dry kitchen towel, cover with a second towel, roll it up, and wring out as much moisture as possible. Transfer them to a glass bowl and fold in the sour cream dressing, mixing gently until they are well coated. Taste and correct the salt and pepper, cover, and chill thoroughly before serving.
   
   Serves 4 to 6