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CUCUMBER SALAD

  

My mom used to make so many tasty eatables with cucumbers.  In the heat of summer, nothing seemed more cooling and refreshing.  Sliced cucumber sandwiches were my favorite summertime treat. Just a smear of mayonnaise (and/or cream cheese or pimento cheese spread!) and crunchy salt and fresh ground pepper along with the ice-cold cucumber slices (try slicing in planks as opposed to coins, and they’ll stay better in the sandwich) and it was the most delicious thing on a hot day.  Along with the fresh, the pickled cucumber (and onions) fare wonderfully together here, as well.  For snacks my Mom’d put cucumber, sweet red onion and/or iceberg lettuce slices on saltine crackers with a bit of mayo and we kids thought we were snacking in elegance.  It was amazing how refreshing and satisfying those snacks were and are.  Also, for dinner, she’d make sliced cucumbers in just a smattering of equal parts of sour cream and mayonnaise plus a splash of wine vinegar – and as simple as it was, it was the best salad and cool crunch to have after a day in the sun.

I’ve altered that recipe in that memory just a bit, but the end result still takes me there.

One downside to fresh cucumbers is that they inherently have so much moisture that infusing with any other liquid flavoring in a salad presentation can sometimes be difficult.  Salting, like with eggplant, removes excess moisture – but unlike eggplant, the moisture removed isn’t necessarily bitter or sour.  But it does allow a good textured crunch to the cucumber slices, and extends the life of the salad without it becoming too watered down or the cucumber too limp.

This recipe is very simple, just a little preparation.  Slice two or three cucumbers (peel if they have a heavy, waxed or bitter skin) in coins.  If heavily seeded, they may be first halved then the seeds scooped with a spoon, then sliced – on a bias or in planks, as well as coins.  Slice rather thin, around an eighth (best) to a quarter (max) of an inch thick, for better ‘fit’ into the mouth and absorption of flavor dressings.

Slice red onions, sweet regional (like Texas 1015’s, Springsweets, Walla Walla, Vidalia or Maui) onions, celery and/or carrots (try using a vegetable peeler for the carrot slices, nice texture) the same thickness and size, making the cucumbers the largest ingredient proportion in this salad.   Lightly sprinkle the slices in one or two teaspoons of salt, place in a colander or strainer lined with paper towels or dish towel, and set over a bowl.  Refrigerate for at least a half hour, up to four.  Rinse and pat dry well (or use a salad spinner) the slices and vegetable bits and place in bowl to mix with the dressing.

The dressing is simple to create, being a mix of equal parts sour cream, mayonnaise and Greek yogurt (recipe here in this book), along with a clove of minced garlic and a couple of tbs of finely chopped fresh dill (dried is fine, but allow time for it to re-hydrate in the salad liquids). 

Example:  With three or four larger sized sliced cucumbers, a small red onion half-moon sliced, and a slivered carrot, bring a half a cup each of the dressing fats, add a quarter cup fresh chopped herbs or two tablespoons of dried, and a minced clove of garlic.  A quarter cup of red wine vinegar (best choice), rice wine vinegar or lemon juice will help refresh the weightiness of the fats and bring a nice fresh zip to the final taste.  Let set and chill at least an hour before serving.

A sprinkling of chopped cilantro, mint, watercress and/or parsley make a nice fresh final taste if you would rather replace the dill.

Don’t want fat?  Try just non-fat Greek yogurt, or not at all.  Personally,  l love the Asian style presentation - Just marinate in the vinegar with a bit of sweet (sugar, honey, safe sugar-free sweetener like 'Stevia') and the dill.  Sprinkle with black and/or white sesame seeds and serve well-chilled.  So nice!

A bit of salt and fresh cracked pepper and you’re ready to go.  A perfect picnic item alongside fried chicken and potato salad.

Options:  Folding in some leaf herbs such as mint, basil, parsley, cilantro and/or watercress will make an even fresher lift and taste.

For fun, and for a more central course option - try adding bite-sized shellfish (shrimp, lobster, crab, crawfish, squid etc) in with the cucumber.  This salad now becomes a main dish - or at the least, a great side dish.  Cool, refreshing, filling.  Great!