Mom needed my help prepping for a dinner for four tonight at her house, so I happily swooped in with an impr-ah-ved cucumber salad. I hope it pleases her of-Hungarian-descent guests! Dill is the star in this light and refreshing starter, where crunchy seedless cucumber slices meet shaved white onions (soaked in salt water to eliminate their bite,) tossed in a white wine vinegar, raw sugar and canola oil dressing. It works great as a stand alone, but I could see sitting a cool pile atop a warm poached salmon steak, with a slice of lemon. Here’s the recipe!
Hungarian-Style Cucumber and White Onion Salad
1 seedless English cucumber
1/2 cup of chopped dill
1 medium white onion
1 tablespoon kosher salt (for soaking onions)
2 medium bowls; 1 small one
1/4 cup white wine vinegar (you can add more if you want it more vinegary)
1/2 cup canola oil
1 tablespoon sugar in the raw (or granulated if you prefer)
salt and pepper to taste
> Thinly slice the onion with a mandolin or ceramic blade paddle tool (the best kitchen tool ever if you like salads.) Place the slices in a bowl with room temp salt water (dissolve about a tablespoon kosher salt in 4 cups of water.) Let sit for 10 minutes while you prep other ingredients.
> Cut cucumber in 1/4 inch slices. Put into a medium mixing bowl.
> Rough chop the dill. Add to the bowl.
> In a small bowl combine vinegar and sugar. Beat with a whisk until sugar has dissolved. Then add oil, and beat with a whisk until emulsified. Add salt/pepper to taste, and set aside.
> When ready to serve, rinse onion slices, dry off and add to bowl with the cucumber and dill. Toss with dressing and enjoy!