2 seedless cucumbers, peeled and cut into 6-inch lengths
1/4 cup sour cream
1 shallot, minced
1/2 tablespoon Champagne vinegar
Freshly ground white pepper
2 tablespoons chopped dill
How to Make It
Using a julienne slicer, cut the cucumbers lengthwise into spaghetti-like strips, stopping when you get to the watery centers. In a bowl, sprinkle the cucumbers with salt and knead gently to soften. Rinse the cucumbers and squeeze out any excess moisture. In a bowl, whisk the sour cream with the shallot and vinegar. Season with salt and white pepper, fold in the cucumber and dill and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.