Sour Cream Cucumber Salad
Notes: This recipe is adapted from Leda Voropaeff's Russian-American Feasts. The dressing can be made up to 1 day ahead.
How to Make It
Step 1
1
Trim and discard cucumber ends. Cut cucumbers in half lengthwise and thinly slice. In a bowl, mix cucumbers with 1 teaspoon salt; cover and chill at least 30 minutes or up to 4 hours. Drain well and pat dry.
Step 2
2
Separate egg yolks and whites. Cut whites into slivers. Add to cucumber.
Step 3
3
In a blender or food processor, combine yolks, sour cream, vinegar, mustard, sugar, and pepper; whirl until smooth.
Step 4
4
To serve, mix sour cream dressing and dill with cucumbers. Add salt to taste. Line a wide bowl with lettuce leaves and spoon cucumber salad onto leaves.
Ingredients
2 English cucumbers (2 lb. total)
About 1 teaspoon salt
3 hard-cooked large eggs, shelled
1/3 cup sour cream
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1/8 teaspoon pepper
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
Butter lettuce leaves, rinsed and crisped (optional)
Directions
Step 1
1
Trim and discard cucumber ends. Cut cucumbers in half lengthwise and thinly slice. In a bowl, mix cucumbers with 1 teaspoon salt; cover and chill at least 30 minutes or up to 4 hours. Drain well and pat dry.
Step 2
2
Separate egg yolks and whites. Cut whites into slivers. Add to cucumber.
Step 3
3
In a blender or food processor, combine yolks, sour cream, vinegar, mustard, sugar, and pepper; whirl until smooth.
Step 4
4
To serve, mix sour cream dressing and dill with cucumbers. Add salt to taste. Line a wide bowl with lettuce leaves and spoon cucumber salad onto leaves.
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