* 1 lb small cucumbers, scrubbed clean
* 1/2 Tbsp kosher salt
* 1 garlic clove, minced
* 1 Tbsp chives
* 2 Tbsp fresh mint, chopped
* 2 Tbsp fresh dill, chopped
* 1 Tbsp fresh lemon thyme, chopped
* 1 cup rice vinegar
* 2 Tbsp honey
* Greek yogurt and sprig of mint for garnish
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1. Scrub the cucumbers to remove any tiny bumps. 2. Take a fork and run down the length of the cucumbers to score them. Cut the cucumbers in half lengthwise, then slice paper thin.
3. To remove some of the moisture from the cucumbers, put them in a big bowl and sprinkle with the kosher salt. Let it sit for about an hour, stirring a few times to mix.
4. Dump cucumbers into a colander or sieve and allow to drain thoroughly, patting with paper towels, then put in salad bowl.
5. Make the herbed dressing by whisking together the garlic, chives, mint, dill, lemon thyme, rice vinegar, and honey; adjust taste if necessary.
6. Pour the herbed dressing over the cucumbers in the salad bowl, cover and chill in refrigerator for several hours until flavors blend well.
7. Serve in salad bowls with a dollop of Greek yogurt on top if desired, with a small mint sprig.
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On a hot summer day, this is the perfect salad to serve. It cools you down deliciously from the inside out!
Use the smallest cucumbers you can find so the flavor is intense and the outside peel isn't bitter. You might have to talk a farmer into letting you rob their cucumber patch early. I have had a hard time finding small cucumbers in grocery stores. I have, however, bought 'pickling cucumbers' and had a lot of luck with those. It's worth the trouble finding very small, young cucumbers for this recipe.
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