Dish of Cucumber Radish & Dill Salad
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Cucumber, Radish & Dill Salad


Baltic, Lithuania, Latvia, Estonia, Poland
Makes:
Effort:
Sched:
DoAhead:  		 3 cups
*
1-1/2 hrs
Yes		 Salads of this type are used thorough the Baltic, Poland and Russia. It is lightly tart with some sharpness from black pepper.

8
1
7
2
1/2
1/4
1/4
1
oz
t
oz

T
t
t
T
Cucumbers (1)  
Salt
Radishes
Scallions
Vinegar (2)
Salt
Pepper, black  
Dill
Make   -   (1-1/4 hr -12 min work)
  1. Slice CUCUMBERS very thin (less than 1/8 inch thick). Use a mandolin or similar device if necessary. Put them in a bowl with 1 t Salt and tumble so they are evenly coated. Let them sweat for at least 1/2 hour, tumbling a couple of times, then drain thoroughly and squeeze dry. This keeps them from watering down the salad.
  2. Slice RADISHES similarly thin.
  3. Slice SCALLIONS fine, white and light green part only.
  4. Strip feathery leaves of DILL from the thick stems and chop coarse.
  5. Mix All Items together. Refrigerate for an hour to chill and let flavors blend.
  6. Serve chilled.
NOTES:

  1. Cucumbers:

      Use narrow unwaxed cucumbers that need not be peeled or seeded (Persian, European, Japanese etc.).

  2. Radishes:

      small red radishes are preferred, but others could be used cut to similar size.

  3. Vinegar:

      White Wine Vinegar is called for by the pattern recipe, but cider, or a premium quality Philippine cane vinegar can be used.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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