“ Happy Tuesday, Leave a Little Sparkle Wherever You Go ”
The internet is all about eggs this week, more precisely how to amazingly color, paint, design the greatest Easter Eggs that ever existed. Wow, the Egg DIY thing is so big it gives me anxiety, I want out of this art class. I’m sticking to the same old school rustic recipe of Eggs Naturally Dyed with Onion Skins and call it a Sunday. I’m not one for fancy occasions, so who’s in the mood for some chilled cucumber dill salad ?! Raise your hands and let’s do this, because I found some really nice cucumbers at the market this weekend and there’s no cooking involved. And tough I’m convinced there’s no cucumber recipe on the planet, that could ever come close to grandpa’s rustic heirloom tomato and cucumber salad I grew up with; these garlicky tart cucumbers are a pretty wonderful side dish.
The dressing is actually something we use to put on fried fish, a creamy fresh emulsion of sour cream, smooth extra virgin olive oil, lemon and lots of garlic. Sprinkle it with tons of fresh dill for no other reason then: cucumbers and dill are simply meant t to be ! I can eat this cucumber dill salad all by itself, because I’m a garlic fanatic like that, and just can’t get enough of that crunch from the chilled cucumbers. Oh yes, make sure the cucumbers are chilled, I can’t really explain the science behind how this works, just trust me on this one: chill the cucumbers first, then slice them, then dress them nicely before they end up in your mouth. Wonderful! Just don’t make this on date night, it is garlic heaven I tell ya !
Worth noting here: If you plan on making this for a barbecue, you can slice the cucumbers and prepare your dressing in advance; but wait until the last-minute to dress the cucumbers so they stay nice and crisp.
- 2 english cucumbers chilled
- 1 c sour cream organic
- 4 tbsp extra virgin olive oil
- the juice from 1 small lemon
- the zest from 1 small lemon organic
- 2 cloves large garlic grated
- sea salt to taste
- 10 sprigs dill roughly chopped
- Wash and slice the cucumbers into thin slices. Set aside in a large bowl.
- In a small bowl combine the sour cream, olive oil, lemon juice and garlic. Whisk together until smooth and combined. Season to taste with the sea salt. Pour the dressing over the sliced cucumbers, sprinkle with the chopped dill (reserve some for garnish) and gently toss to coat. Serve garnished with the lemon zest, reserved dill and a nice drizzle of extra virgin olive oil.