Saturday, March 8, 2014

creamy cucumber salad










I don't host dinner parties as often as I should but I am tonight and I am excited!  Three couples are coming over and we have quite a bit in common with them- work, church and kids.  And we're friends.  I'm excited because I am serving my very favorite recipe EVER as the main dish- Chicken Tikka Masala.  This is the side- cool, creamy and savory.  I'll throw out some pita chips with dips and some nuts as appetizers. We'll have truffle brownies and homemade ice cream for dessert but I'm sure our friends are going to come with some really yummy dishes to add to all that.  We're going to eat well tonight!

creamy cucumber salad (CHOW)
3 pack English cucumbers from Costco (2 to 2.5 pounds), sliced
1 1/2 teaspoons kosher salt
1 cup sour cream (I used fat free)
2 tablespoons fresh dill or chives or a combination of the two (I used dill)
2 tablespoons white wine vinegar
1/2 teaspoon freshly ground black pepper

Place a colander or fine-mesh strainer over a large bowl.  Add the cucumbers and 1 teaspoon of the salt and toss to combine.  Let sit at room temperature for 1 hour.
Line a work surface with 1 layer of paper towels.  Using your hands remove the cucumbers from the strainer and arrange them in a flat, even layer on the paper towels, top with another layer of paper towels, and gently press to absorb any moisture.  Discard the liquid in the bowl and wipe it dry (no need to wash).
Combine the sour cream, herbs, vinegar, pepper and remaining 1/2 teaspoon of salt in the bowl.  Add the cucumbers and stir to evenly coat.  Serve immediately or refrigerate in an airtight container for up to 24 hours.



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