Tuesday, September 24, 2013

Pickle Salad

I still have cucumbers in my garden. Just a few, and they are ... not so lovely. Time to turn those bitter, tough bats into a gorgeous side dish.

Pickle Salad
6 cups cucumbers sliced very thin, seeded if seeds are large
1 1/2 tablespoons kosher salt
2 teaspoons olive oil
1 teaspoon vinegar
1 small shallot, sliced paper thin
2 tablespoons chopped fresh dill

Toss the cucumbers with the salt in a colander, and set it over a bowl to drain. How much water will drain out over the next three hours? A lot.

Push as much liquid through the sieve as you can. The cucumbers should have reduced in volume by about half.

Hold aside a pinch of shallots and dill for garnish, and toss together all the ingredients. Taste and adjust the seasonings before arranging the dill and shallot on top. This salad is very salty, so count on small portions. Serves 10-12.

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