Saturday, November 24, 2007

Cucumber Dill Salad; Cucumber, Mustard and Dill Salad; Cucumber Dill Sauce

I love cucumbers and dill together. When I was going through my recipes I found that I have 3 different ones that I really love, hence the long title:)

The first recipe is from Gourmet, the rest are made up. I know all of them are basic and easy, but that's exactly what I love about them. They are so versatile, you can serve the sauce with vegetables such as carrots or zucchini, you can accompany the one with mustard with fish or chicken, and eat the other one all by itself:)

Don't forget to use fresh dill and enjoy them all...



2 teaspoons white-wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt, or to taste
1 1/2 teaspoons sugar
1 tablespoon mild olive oil
1 large seedless cucumber (usually plastic-wrapped; 1 lb), peeled
2 tablespoons chopped fresh dill

Whisk together vinegar, mustard, salt, and sugar in a bowl, then add oil in a slow stream, whisking. Halve cucumber lengthwise and remove seeds with a small spoon, then cut halves crosswise into 1/8-inch-thick slices. Add cucumber and dill to vinaigrette, tossing to coat.



1 cucumber, peeled, halved and quartered
1/2 teaspoon kosher salt
4 tablespoons fresh lemon juice
1/2 cup non-fat sour cream
1 tablespoon dill
pinch cayenne pepper
white pepper to taste

Puree the cucumber with the salt in a blender or food processor. Place the cucumber puree in a bowl and stir in the remaining ingredients.



1 medium cucumber, peeled and cut in half lengthwise
1 shallot, sliced very thin
3 tablespoons cider vinegar
1 tablespoon sugar
2 tablespoons extra virgin olive oil
Salt to taste
Freshly ground black pepper
3 tablespoons finely chopped, fresh dill

With a melon baller or a sharp knife, scoop out the seeds in the center of the cucumber. Cut the cucumber into thin slices. Place the vinegar, sugar, salt and pepper in a bowl and whisk together until the sugar dissolves. Add the cucumber slices, shallots and dill and stir well.

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