"Source a good apple cider vinegar for this recipe and many more great salad dressings. Chef Martin Boetz shares this easy summer salad based on his German grandmother’s recipe - he says it’s best served really cold from the fridge - the cucumbers crisp up and the dill, chives and parsley incorporate with the cream and sour cream." Maeve O'Meara, Food Safari Earth
Best served really cold from the fridge - the cucumbers crisp up and the dill, chives and parsley incorporate with the cream and sour cream.
- 4 Lebanese cucumbers, peeled
- sea salt and freshly ground white pepper
- sprigs of dill, to serve
- extra virgin olive oil, for drizzling
- 125 g (½ cup) sour cream
- 1 tbsp apple cider vinegar
- 1 tbsp pouring cream
- 1 golden French shallot, finely chopped
- 1 tbsp finely chopped dill
- 1 tbsp finely chopped chives
- 1 tbsp finely chopped parsley
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 30 minutes
To make the dressing, whisk together the sour cream, vinegar and cream, then stir in the shallot and chopped herbs.
Top and tail the cucumbers, then thinly slice into rounds and add to the dressing. Mix well and refrigerate for 30 minutes.
To serve, season the salad with salt and pepper, then scatter with dill sprigs and drizzle with a little olive oil.