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Lukewarm cucumber salad

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Ingredients for 2 servings:

  • 2 shallots
  • 1 cucumber(s)
  • ½ bunch of dill
  • 3 tbsp oil
  • some salt and pepper, freshly ground
  • 2 tbsp white wine vinegar
  • 2 tbsp sour cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and finely dice the shallots. Peel the cucumber, halve it lengthwise, and scrape out the seeds with a teaspoon. Cut the cucumber into approximately 1 cm thick slices. Finely chop the dill tips. Heat oil in a pan. Sauté the shallots over low heat until translucent, but do not allow them to brown. Add the cucumbers and sauté for about 5 minutes. Season with salt, pepper, and 2 to 3 tablespoons of white wine vinegar. Mix in the sour cream and dill. Season with salt and serve immediately. I like it best with my mother-in-law’s cucumbers from her garden. Serve with fish or meat and baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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