Salad
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Cucumber Salad with Mustard
Germany
  -   Gurkensalat mit Senfsauce
Serves
Effort:
Sched:
DoAhead:  
4 salad  
*
4 hrs  
Best
Fresh cucumbers in a very light sauce with just a hint of mustard. Good for warm summer days, and as a foil to intensely flavored dishes.



1-1/2
2/3
1
1/2
3
1/2
1/4
#
t
c
c
T
t
c
Cucumbers (1)
Salt
Half & Half
Yogurt, plain
Mustard, Dijon
Pepper, black
Dill, fresh
  1. Slice CUCUMBERS very thin (less than 1/8 inch thick) on a mandolin or similar device. Put them in a bowl with 1/2 t Salt and tumble so they are evenly coated. Let them sweat for at least 1/2 hour, tumbling a couple of times. Drain thoroughly and squeeze dry.
  2. Strip feathery leaves of DILL from the thick stems and chop coarse.
  3. Mix All Items (except cucumbers) and whip until creamy, then mix in Cucumbers. Taste for mustard and adjust if needed. It should be noticeable but not obtrusive.
  4. Refrigerate for at least 4 hours.
  5. Serve chilled.
NOTES:
  1. Cucumbers:   Use narrow unwaxed cucumbers that need not be peeled or seeded (European, Persian, Japanese etc.). If you can't get any of those use small Kirbeys, but larger ones (and standard green blimps) need to be peeled..
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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