Doris’s German Cucumber Salad

Name: Doris’s German Cucumber Salad
Cuisine: Northern Europe
Ingredients: 1 large or 2 medium cucumbers; 50 ml (2 fl oz) sunflower oil; 1½ tablespoons white wine vinegar; 2 teaspoons fresh lemon juice; 1 teaspoon sea salt; 10 grinds black pepper; 1 teaspoon Dijon mustard; 1 teaspoon caster sugar; 1 tablespoon single cream, soured cream or natural yogurt; 1 tablespoon single cream, soured cream or natural yogurt; 1 tablespoon single cream, soured cream or natural yogurt; 1 tablespoon snipped fresh dill or chives; 1 tablespoon snipped fresh dill or chives; 1 teaspoon caraway seeds

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

My friend Doris came to the UK in the late thirties and studied home economics, so she has an enviable collection of German and Anglo-Jewish recipes in her repertoire. This is typically simple but beautifully seasoned. It’s excellent served well-chilled with grilled or poached salmon.

Ingredients

1 large or 2 medium cucumbers

Europe
Asia
Germany
Israel
United Kingdom
Gluten-free
Vegetarian

Method

Slice the unpeeled cucumber wafer-thin with a mandoline or in a food processor and put into a bowl. Put all the dressing ingredients into a screw-top jar and shake for 1-2 minutes, until thickened. Pour over the cucumbers.

Leave at least 1 hour before serving, arranging the salad in a shallow dish such as a gratin dish.