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Cucumber Salad Two Ways

Mary Abbott Hess, Les Dames D'Escoffier of Chicago

Seasonal
Salads
Summer

Download the full recipes here.

Creamy Cucumber Salad

Ingredients:

• 1 medium-size cucumber, about 12 ounces

• ½ cup plain yogurt, 2 to 5 percent milk fat

• ¼ cup chopped fresh dill

• ½ teaspoon salt

• ¼ teaspoon freshly ground pepper

Method:

1. Peel cucumber then dice or slice. Place in a bowl.
2. Blend plain yogurt, chopped dill, salt and pepper in a medium bowl or refrigerator container.
3. Add cucumber and mix so that the cucumber is coated. Cover and chill at least 1 hour. Taste and adjust seasonings before serving

Tangy Cucumber Salad

Ingredients:

• 1 unpeeled English cucumber (12-to-14 ounces)

• ½ red or sweet onion

• ¼ cup rice vinegar

• ¼ cup water

• 3 tablespoons sugar

• 1 tablespoon salt

• Red pepper flakes, to taste

• Fresh chives or scallion greens, optional, for garnish

Method:

1. Slice cucumber as thin as possible. Place slices in a bowl. Thinly slice half a red or sweet onion and add to cucumber slices.
2. In another bowl, mix rice vinegar, water, sugar, and salt. Pour marinade over cucumbers and onions; stir to mix well.
3. Add a sprinkle of red pepper flakes and mix. Cover tightly and refrigerate at least 1 hour to pickle vegetables.
4. Stir occasionally. Drain and discard liquids before serving. Garnish, if you wish, with snipped fresh chives or scallion greens.