Sour Cream Cucumber Salad
Recipe from Food & Wine


Tina Rupp

by 2  people


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Servings: 4
Prep Time: 20 mins
Total Time: 20 mins
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Ingredients
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    2   
    seedless cucumbers, peeled and cut into 6-inch lengths
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    Salt
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    1/4  cup 
    sour cream
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    1   
    shallot, minced
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    1/2  tablespoon 
    Champagne vinegar
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    Freshly ground white pepper
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    2   tablespoons 
    chopped dill

Directions
1.
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.
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