My first day back to work after New Years started with my laptop flatlining, having to clean the office pantry microwave after my oatmeal blew up in it, finding myself completely and frantically over my head in a new bit of work I personally requested the week before and a wind-tunneled trip to the new Apple store to gaze at the shiny brightness. In short, I had hoped to be gently eased into 2008, but since that wasn’t in the cards for me, I ended it with a dinner of French Toast. What? Tell me that you’re not jealous.
Enough of this, however: I know what you holiday detoxing and highly-resolved people want really want–something healthy, fresh, guilt-free and completely delicious, thus I have for you today the best cucumber salad I have ever made, and hoo boy, I have made a lot. It’s even better than the pickle slices that go in that beloved potato salad, because the pickling is milder, more complex, and–here’s the best part–it doesn’t take as long to get the flavor out that you want. I made this bowl for us last week, and we ate it in one sitting. (We’re serious about our cukes here, in case that’s not clear.) And my second batch will be what this old lady, still moving slowly after the weekend, needs.
Not what you were craving? Here are some our other salad favorites. I know you’ll find the one for you.
One Year Ago Balthazar Cream of Mushroom Soup
Viennese Cucumber Salad
- 2 large seedless cucumbers (about 2 pounds)
- 1 tablespoon kosher salt (I used Diamond brand; use half of any other)
- 1/3 cup white wine vinegar
- 1/4 cup water
- 1 to 2 teaspoons sugar
- 1 garlic clove, minced
- 1 teaspoon dill seed
In a small saucepan heat vinegar and water with sugar, garlic, and dill seed, stirring until sugar is dissolved, and let mixture cool.
In a colander drain cucumbers and rinse under cold water, then drain well, squeezing out excess liquid. In a bowl or large jar, combine cucumbers with vinegar mixture and marinate, covered and chilled, at least 1 hour and up to 6 hours.