Author Notes
A light and refreshing -- and cute! -- take on a creamy cucumber salad —Kat Suletzki
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Ingredients
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1
“European” or “English” Cucumber, peeled and cut in half horizontally
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1 tablespoon
finely chopped fresh dill
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3 tablespoons
white wine vinegar
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3 tablespoons
vegetable oil
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3 tablespoons
heavy cream
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salt and pepper to taste
Directions
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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.
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