Persian Cucumber Salad

(June 28, 2007)
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Julie asked Lauren:

Dear Lauren,

Yesterday I went to the local vegetable market and saw a type of cucumber that I've never seen before. Actually, I thought it was a zucchini until I asked someone who worked in the market. I bought some of them but don't know if I should use them as I would regular cucumbers or if they are "cook-able" like zucchini. I thought you could help. Thanks.

Lauren says...

What you found are called Persian cucumbers and yes, they do resemble zucchini and they're wonderful! Persian cucumbers have fewer seeds than any other cucumber and they can be used in salads or diced and sautéed, as you would zucchini. They can also be simmered and blended into a soup to be served either hot or chilled. My favorite way to prepare these cucumbers is to make a Cucumber Salad that has thin slices of sweet yellow onion, with a garlicky sour cream dressing that has lots of fresh dill. Make it and let me know how you like it!

Persian Cucumber Salad

Yield: serves 8

Crisp, clean and truly summery-tasting, this creamy cucumber salad is a perfect accompaniment to grilled lamb or fish.

Special Equipment:


• Food processor or mandolin (or use a sharp chef's knife)

Ingredients:


• 8 Persian cucumbers, washed, dried and trimmed
• 1 medium-sized sweet yellow onion
• 1 ½ cups sour cream (full, low or fat-free)
• 2 cloves garlic, pressed through a garlic press
• ¼ cup white wine vinegar
• ¼ cup sugar
• 1/3 to ½ cup chopped fresh dill
• Freshly ground black pepper to taste

1) To cut the vegetables, using a food processor: Attach the thin slicing disc. Cut the cucumbers in half, widthwise, and stand as many of the halves as can fit, cut side down, in the feed tube. Process (slice) into the work-bowl. Continue until all of the cucumbers have been sliced. Cut the peeled onion, lengthwise, in half and put in the feed tube. Process and allow the thin slices of onion to fall into the work-bowl with the cucumber. Place into a decorative serving bowl.

2) To cut the vegetables, using a mandoline: Set the blade to create slices that are 1/8-inch thick. Cut each cucumber and onion as described above and slice each into thin slices. Place into a decorative serving bowl.

3) To assemble the dressing and finish the salad: In a medium bowl, whisk together the sour cream, garlic, vinegar, sugar, dill and freshly ground black pepper, to taste. Pour this over the vegetables and, using either a sturdy rubber spatula or clean hands, combine the mixture well. Cover and refrigerate until serving.

Timing is Everything


• The cucumber salad can be fully assembled early in the day of serving.

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Lauren Groveman recipes have been featured in many national magazines and local newspapers. Her books "The I love to Cook Book: Rediscovering the Joy of Cooking for Family and Friends" and "Lauren Groveman's Kitchen, Nurturing Food for Family and Friends" are available through Amazon.com.

For in depth information on Lauren Groveman as a writer, teacher, TV & radio host, as well as her recipes and cooking tips visit her website at www.laurengroveman.com

Lauren is a Larchmont resident. She is happily married and blessed with three wonderful children.