Dilled Cucumber Salad
This light and refreshing cucumber salad works well as a contrast to rich sauces and hearty meats. The sweet and sour dressing is very simple, and because it doesn't contain any oil, the cucumbers retain their crisp, fresh texture. We served it alongside Venison Tenderloin w/ Aquavit-Cheese Sauce, Creamy Smashed Rutabagas and Braised Red Cabbage.
- 2 English cucumbers, sliced paper thin (see recipe notes)
- 1/3 cup white wine vinegar
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 teaspoon fresh dill, finely chopped
Combine the vinegar, sugar and salt in a small bowl and stir until the sugar and salt are both completely dissolved. Place the cucumbers in a shallow mixing bowl. Add the dressing and the chopped dill and toss to combine. Cover and refrigerate for 1 hour. Drain well and transfer to a serving dish. Garnish with a sprig of dill if desired.
Makes 8 servings
If your cucumbers have smooth, unblemished skin, wash them well and leave the peel on for a prettier presentation.