side essentials: chilled summer cucumber salad

How To Make side essentials: chilled summer cucumber salad

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  1

  PREP/PREPARE
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  2

  The best way to thinly slice the onions, and the cucumber is with a mandoline.
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  3

  If you want this to be a more creamy salad, then replace the filtered water with 3 tablespoons of sour cream.
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  4

  I like to cut strips out of the cucumber’s skin to give it more of an interesting presentation. We eat first with our eyes.
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  5

  If you want to add more of a lemony aspect to this recipe, then add about 1/2 teaspoon of lemon-pepper spice, as noted in the Optional Items.
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  Gather your ingredients (mise en place).
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  Thinly slice the cucumbers, and then slice them into half-moons. Thinly slice the onion, cut in half, and then separate the layers. Dice the red-bell pepper. Work, Work, Work... it never ends.
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  8

  Place the cucumbers into a large strainer, or colander, sprinkle with some salt and allow to drain into a bowl, or sink, for 30 minutes.
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  9

  Shake the colander or strainer to release any additional water, and then combine in a bowl with the onions, and red-bell pepper.
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  10

  Whisk the water, vinegar, and sugar in small bowl until the sugar is completely dissolved, and add to the bowl.
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  11

  Add a bit of salt, and pepper, to taste.
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  Chef’s Note: Remember that the cucumbers were sprinkled with salt. That helped to remove excess water. So, they might be salty enough.
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  13

  Toss with the dill.
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  14

  Chef’s Note: This recipe should last 4 – 6 days in the fridge, if properly sealed.
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  15

  Place in the fridge, covered, for at least an hour
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  Chef’s Note: Placing in the fridge for at least an hour serves two, very important, functions: 1. Cucumber salads are served cold, and for some strange reason, which I cannot fathom, refrigerators makes things cold. 2. The interaction with the vinegar and sugar will help to mellow out the onions.
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  17

  PLATE/PRESENT
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  Serve while nice and cold. Enjoy.
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  19

  Keep the faith, and keep cooking.
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