August 24, 2024
Ina Garten's Creamy Cucumber Salad
I finally got around to trying Ina's famous Cucumber Salad and it was absolutely delicious! The recipe below calls for four cucumbers but since I was using a Clear Plastic Container and you can only fit one in them, I kind of just put a little of everything in the container. It turned out fantastic!
Ina Garten's Creamy Cucumber Salad
Ina Garten
8
10 minutes
6 hours
Reprinted from Barefoot Contessa Back to Basics, Copyright 2008 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
Ingredients
- 4 hothouse cucumbers, thinly sliced (3 to 4 pounds)
- 2 small red onions, thinly sliced in half rounds
- Kosher salt
- 4 cups (32 ounces) plain whole-milk yogurt
- 1 cup (8 ounces) sour cream
- 2 tablespoons champagne vinegar or white wine vinegar
- 1/2 cup minced fresh dill
- 1 1/2 teaspoons freshly ground black pepper
Directions
Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.
Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.
When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.
1 comment
Looks wonderful