Yield: 1 Servings
|3 mediums||Cucumbers, peeled and thin-sliced|
|1 \N||Red onion, peeled and thin-sliced|
|⅓ cup||White vinegar|
|2 tablespoons||Fresh lemon juice|
|2 tablespoons||Minced dill, plus sprigs for garnish|
|⅛ teaspoon||Crushed cloves (optional)|
|\N \N||Freshly ground black pepper|
From: Francine Prince's New Jewish Cuisine A popular Hungarian Jewish salad, which goes with virtually any food. Its taste varies with the thinness of the cucumbers and onions. The think-slicing blade of the food processor gets the thinness just right within seconds. Health bonus: no fat or cholesterol! 1. Spread sliced cucumbers across tripled sheets of paper toweling. Cover with additional paper and press to remove excess liquid. Repeat procedure if necessary. Transfer to a medium bowl. Add onions.
2. In a measuring cup, combine and blend vinegar with lemon juice, minced dill, sugar, and cloves if desired. Pour over salad and stir. Let stand for at least 30 minutes before serving; or cover and chill several hours, stirring from time to time.
3. To serve, with slotted spoon transfer to a medium serving bowl. Sprinkle all over with salt; stir to combine Then top with sprinklings of paprika and pepper. Garnish with dill sprigs.
Posted to JEWISH-FOOD digest V97 #022 From: PAValleri@...
Date: Mon, 16 Sep 1996 11:39:38 -0400