Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| ½ teaspoon | Sugar |
| ⅛ teaspoon | Crushed cloves (optional) |
| ¼ teaspoon | Salt |
| \N \N | Paprika |
| \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.
Yield: 5servings.
Posted to JEWISH-FOOD digest V97 #022 From: PAValleri@...
Date: Mon, 16 Sep 1996 11:39:38 -0400