Sour Cream Cucumber Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: This recipe is adapted from Leda Voropaeff's Russian-American Feasts. The dressing can be made up to 1 day ahead. 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:
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.
2. Separate egg yolks and whites. Cut whites into slivers. Add to cucumber.
3. In a blender or food processor, combine yolks, sour cream, vinegar, mustard, sugar, and pepper; whirl until smooth.
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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