TNP_CucumberSalad3

Organic Cucumber Salad

Amanda Freitag (Chef, Empire Diner)

Yields 4 side portions

4 large or 6 small cucumbers, peeled

1 Tablespoon kosher salt

1 teaspoon sugar

½ cup white vinegar (distilled is preferred)

1 Tablespoon spring garlic, chopped fine

1 small bunch dill, washed & chopped

1 cup Greek yogurt, (full fat percentage for this recipe)

Pinch of cayenne pepper

METHOD:

Cut peeled cucumbers into thinly sliced rounds and place into a colander with a bowl underneath. Season the cucumbers with the salt and mix thoroughly, making sure all the cucumbers get salted. Let the cucumbers sit for 30 minutes to release some liquid. After 30 minutes, shake the cucumbers dry and discard off the excess liquid. Put the cucumbers into a bowl and blend with the sugar, vinegar, spring garlic, dill and yogurt and mix well, making sure the yogurt coats the cucumbers. Taste and season with more salt if necessary and cayenne for a pepper kick. Chill in the refrigerator for 30 minutes or eat right away because it is irresistible!

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