Salted and drained cukes reduce in volume, so you need to use more cucumbers than with a standard garden salad – a good thing for when you have excess cukes (which as you may have heard we do)
- 2-4 small to medium cukes
- Kosher (or sea) salt
Vinaigrette: Use half vegetable oil and half olive oil or a lighter olive oil if you want a lighter version.
- 1 clove garlic, chopped (optional) or ½ tsp garlic powder
- ¼ tsp salt
- 2 tbsp white wine vinegar
- ¼ C Dijon mustard
- 9 tbsp olive oil
- Fresh ground pepper
Yield 2/3 cup – enough for salad serving 10-12 people).
Variation: An egg white beaten and whisked into vinaigrette helps hold dressing onto vegetables.
Lemon vinaigrette: Replace wine vinegar with lemon juice.
Soy Sauce: Mix 2-3 tbsp of soy sauce with 4 tbsp white vinegar and 1 tsp sugar.
Lemon Juice: Toss 3-4 tbsp lemon juice with 1-2 tsp sugar and chopped red onions (or shallots). Toss with chopped parsley or dill.
Mayonnaise: dilute mayonnaise with equal parts sour cream, yogurt or whipped heavy cream. Season with lemon juice, salt, pepper, and fresh chopped herbs.
Yogurt: place 2 C yogurt in sieve and drain in refrigerator for 2 hours until dry. Mash 1 clove garlic with ½ tsp salt, add 1 tbsp lemon juice, beat in 2 tbsp olive oil. Mix with yogurt, stir in chopped dill (basil or parsley) season to taste.
Summer Salads – Perfect for HOT weather