Creamy Cucumber Salad (Ina Garten) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Ingredients:
4 hothouse cucumbers, thinly sliced (3 to 4 pounds) |
2 small red onions, thinly sliced in half rounds |
kosher salt |
4 cups (32 ounces) plain whole-milk yogurt |
1 cup (8 ounces) sour cream |
2 tablespoons champagne vinegar or white wine vinegar |
1/2 cup minced fresh dill |
1 1/2 teaspoons freshly ground black pepper |
Directions:
1. Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.
2. Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.
3. When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.
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