Serving
(click to enlarge)

 Green Salad
Uzbekistan
Serves:
Effort:
Sched:
DoAhead:		 4 sal
*
15 min
Part
This simple salad incorporates lettuce, not a common ingredient in Uzbek salads. You can do the slicing well in advance and the tearing somewhat in advance but don't mix in the dressing (particularly the salt) until about ready to serve because it will become watery.



8
4
4
5
1-1/2
3
tt 		oz
oz
oz
lrg
T
T
Radish red
Cucumbers (1)
Scallions
Lettuce Leaf (2)
Mayonnaise
Sour Cream
Salt
  1. Slice CUCUMBERS (Note-1) and RADISH thin. Cut SCALLIONS into small rounds using the green part only, Tear LETTUCE LEAVES medium and mix all.
  2. When ready to serve: stir in MAYONNAISE, SOUR CREAM and SALT.
NOTES:
  1. Cucumbers: should be smaller diameter pickling or some other unwaxed version (Kirby, Persian, English, Mediterranean, European, Japanese). If you have to use waxed American blimp cucumbers peel and halve lengthwise before slicing.
  2. Lettuce: should be large leaves of a loose leaf lettuce such as green, red, or curly leaf.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch

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