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This simple and refreshing salad is a pleasing foil for the chicken paprikas.Serves four.
ingredients
2 medium cucumbers, peeled and sliced very thin
1 Tbs. kosher salt
1/2 small Vidalia or other sweet onion or 1 small yellow onion, sliced very thin
4 tsp. red-wine vinegar
2 Tbs. vegetable oil
Freshly ground black pepper
3 Tbs. snipped fresh dill
how to make
Put the cucumbers in a colander and sprinkle with about 1-1/2 tsp. of the salt, tossing to distribute evenly. Put the onion in a small bowl and sprinkle with the remaining 1-1/2 tsp. salt, adding about 1 tsp. of the vinegar as well -- the salt and vinegar will mellow the bite of the raw onion. Let the vegetables stand for at least 10 minutes and up to 30 minutes and then rinse them in cool water and gently squeeze out excess moisture, blotting with paper towels if necessary.
Mix the cucumbers and onions. Add the oil, the remaining 1 Tbs. vinegar and a good grind of fresh pepper. Taste and add more vinegar if you like. Toss well with the dill. Chill for at least 30 minutes and serve chilled as a condiment-type salad with the chicken.
From Fine Cooking 43, pp. 32-37
photo: Martha Holmberg
