Bowl of Uzbek Spring Salad
(click to enlarge)

Spring Salad


Uzbek   -   Salat Vesennii
Makes:
Effort:
Sched:
DoAhead:  		 1-1/4 #  
*
20 min  
Part		 This simple salad incorporates lettuce, not a common ingredient in Uzbek salads. You can do the slicing well in advance and the tearing in advance but best to not mix in the dressing until ready to serve.




10
5
2/3
1
6
------
1-1/2
3
oz
oz
t
c
lrg
----
T
T
Cucumbers (1)
Radishes
Salt
Scallion Tops
Lettuce Leaf (2)
-- Dressing
Mayonnaise
Sour Cream

This recipe maes 5 salad size servings.

Make   -   (20 min work)
  1. Slice CUCUMBERS and RADISHES thin. Mix well with Salt and let sit for about 1/2 hour, tumbling now and then. Gently but firmly squeeze out excess water.
  2. Cut SCALLIONS into small rounds using only the dark and light green parts, not the white. Tear LETTUCE LEAVES into smallish strips. Mix both with the squeezed Cucumbers.
  3. When ready to serve, stir in Mayonnaise and Sour Cream. You should not need additional salt.
  4. Serve lightly chilled.
NOTES:
  1. Cucumbers:   Use Persian or some other small diameter cucumber that doesn't need peeling or seeding (English, Mediterranean, European, Japanese, or Kirby if you can't get one of those). If you have only the standard waxed green blimps peel, seed and quarter them lengthwise before slicing.
  2. Lettuce:   should be large leaves of a loose leaf lettuce such as green, red, or curly leaf.
  3. Method:   I have specified salting the cukes and radishes and wringing them out, because following the pattern recipe, the dressing became too watery within minutes of applying mayo, sour cream and salt.
  4. 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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