Christine Rudolph, Susie Theodorou

Cucumber Salad

With Nasturtiums

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      1 hr 5

Appears in
Copenhagen Cult Recipes
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

Cucumber is embraced by the Danes and has pride of place in many dishes. Here, the fresh taste of cucumber is complemented by peppery nasturtium flowers and leaves.

Ingredients

  • 1 English cucumber
  • 3–4 Lebanese cucumbers
  • 1 tbsp fine sea salt flakes

Method

Cut the English and Lebanese cucumbers into quarters lengthways, then chop into 1.5 cm pieces. Place in a colander and sprinkle with the salt. Toss well and leave over a plate to drain for 30 minutes.

Wash the salt off the cucumbers and pat dry with paper towels. Transfer to a bowl and add the vinegar, oil, dill and parsley. Toss well and taste, adding salt if necessary. Leave for 10 mi