Cucumber Salad with Sour Cream and Dill
Recipe information
Yield
serves 4
Ingredients
1/2 cup sour cream
2 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh dill, plus more for garnish (optional)
Coarse salt and freshly ground pepper
4 to 6 Kirby cucumbers (1 pound), halved lengthwise and thinly sliced into half-moons
Preparation
Step 1
In a medium bowl, combine sour cream, lemon juice, and chopped dill. Season with salt and pepper, and whisk well to combine.
Step 2
Add cucumbers, and toss to coat. Garnish with more dill, if desired. Serve, or refrigerate, covered, up to 4 hours.
Slicing Tool
Step 3
An adjustable blade slicer, such as a mandoline, makes quick work of slicing vegetables paper thin (or as thin as you like). Look for them at houseware shops and in many department stores.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
