Salads
Cucumber and dill salad
A crisp, tangy summer salad, this is good with barbecues, or with smoked salmon, grilled fish or lamb chops. If you like raw onions, thinly slice a red one and add it to the mix.
Ingredients
- 1 cucumber, very thinly sliced
- ½ tbsp caster sugar
- 1 tbsp boiling water
- 2 tbsp white wine vinegar
- 1-2 salad onions, finely chopped (use 1 shallot when available)
- handful dill, finely chopped
- salt and pepper
Method
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Step 1
Arrange the cucumber in layers in a colander placed over a large bowl, sprinkling each layer of cucumber with salt.
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Step 2
Put another bowl on top that fits well into the colander and weigh it down with a heavy cook book or a couple of food tins. Leave for an hour.
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Step 3
Remove the weights and top bowl and put in the fridge for 30 minutes to an hour.
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Step 4
To make the dressing, dissolve the caster sugar in the boiling water then add the vinegar, onion and dill.
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Step 5
Mix, then leave to cool. When ready to serve, remove the cucumber from the fridge, drain off any extra liquid, then toss with the dill dressing and serve.
