A light and refreshing -- and cute! -- take on a creamy cucumber salad —Kat Suletzki
“European” or “English” Cucumber, peeled and cut in half horizontally
finely chopped fresh dill
white wine vinegar
salt and pepper to taste
In This Recipe
Using a mandoline slicer on the thinnest setting (mine has blades for both “wide” and “thin” ribbon… I used thin; if you use wide, it looks more like fettuccini), slice the cucumber. It should look like 6 inch long spaghetti. Place in a mixing bowl. In a small mixing bowl, combine dill, salt and pepper, then vinegar, oil and cream. Gently toss to combine, taste and re-season if necessary. Serve immediately.