May 15, 2013

Lemon Cucumber Salad


Ingredients:
6 mini cucumbers, sliced into 1/4 inch rounds
1 small onion, halved and thinly sliced
1 lemon, thinly sliced
1 bay leaf

dressing:
1 tablespoon lemon juice
1/2 cup 10% Ättiksprit (Swedish white vinegar)
1/2 cup water
1 tablespoon black peppercorns
1 1/2 tablespoons yellow mustard seed
1 1/2 tablespoons dill seed
1 tablespoon salt
1 tablespoon sugar


Directions:
Toss together the salad ingredients in a small nonreactive bowl or jar. Set aside. In a second bowl, whisk together the dressing ingredients until the salt and sugar dissolve. Pour over the salad and allow to sit at least 3 hours prior to serving.


Note: If you keep this too long in the fridge, you'll find it has turned into pickles! Which are also tasty, of course!



My thoughts:
I love cucumber salad in the warmer months because you can make it ahead of time and it is refreshing. Plus it reminds me of pickles, which is another big love of mine. I used some Swedish vinegar in the recipe, which is like regular white vinegar but much more acidic. It made the lemon rind very, very soft and completely infused the cucumber in only 3 hours. As for the flavor of the dish? Very bright, very lemon-y and crisp. Perfect for serving with any summery meal.


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