Marinated Cucumber Salad
Quebecers are big cucumber consumers, whether the cuke is fresh or
pickled. Julian Armstrong, food editor of the Montreal Gazette, considers
this salad perfect picnic food because it's made a day ahead, chilled, and
can be transported in a wide jar or plastic container to the picnic, then
drained slightly and tipped out on to the lettuce of your choice.
Colorful, thanks to slices of red onion, it may be made with the long,
English ("seedless") cucumbers, now available from greenhouses, or regular
cucumbers. Armstrong adapted the recipe from Mollie Katzen's cookbook The
Enchanted Broccoli Forest. It's particularly popular with the
calorie-conscious as it's fat-free.
2 long English cucumbers, finely sliced
1 t. (5 mL) salt
1 t. (5 mL) freshly-chopped dill
1/2 C. (125 mL) paper-thin slices of red onion
1 C. (250 mL) red-wine vinegar
4 t. (20 mL) honey
Fresh lettuce leaves
Sliced radishes (optional)
Place sliced cucumbers in a bowl, sprinkle with salt, pepper and dill,
mixing well. Mix in onion slices. Heat vinegar in a small saucepan just
until hot, but not boiling. Remove from heat and add honey, stirring until
it dissolves. Let cool to lukewarm. Pour over cucumber mixture, cover and
refrigerate overnight. Transfer to a jar or plastic container with
tight-fitting lid. Serve on lettuce, trimmed, if desired, with radishes
and more fresh dill.
Eight to 10 servings.
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