When I served this salad with dinner the other day, Roi actually asked if there was any more left for him to eat. To give you an accurate idea of the enormity of this situation--he always eats his salads without complaint, but unless they contain bacon, he never asks for more. And luckily, our cucumber plant is flowering like crazy right now, so we just might be eating this salad all summer long. This recipe is Scandinavian in origin (it's actually called Krämig Dill-Och Gurksallad) and is adapted from the Best International Recipe cookbook.
Creamy Cucumber & Dill Salad
serves 4
3 medium cucumbers, peeled, halved, seeded and sliced 1/4 inch thick
1/3 cup chopped green onions
1 cup sour cream
1/4 cup minced fresh dill
3 tablespoons cider vinegar
1 teaspoon sugar
salt and pepper
1. Whisk the sour cream, dill, vinegar, sugar, and 1/2 teaspoon pepper together in a medium bowl. Add the cucumbers and green onions and toss to coat. Refrigerate the salad until chilled, at least 1 hour, or up to 6 hours. Season with salt and pepper before serving.
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