Cucumber salad with garlic and dill

This is the year that I've had garden cucumbers "coming out of my ears". I tried to pawn them off on neighbors and friends. I pickled them in great big jars. I even fashioned a little organic veggie stand where people can leave cash donations in exchange for giant cucumbers. Oh, yes, and I ate some of them in salad, salad, and more salad. Here's one recipe to try when you're overrun with cukes.

Ingredients:

1 large or 2 small cucumbers

olive oil

rice wine vinegar

clove of garlic, smashed with the back of a chef's knife

sprinkle of dill

salt and pepper to taste.

Note: prepare this a few hours in advance of serving, so the cukes have time to soak up the dressing.

Instructions:

Use a mandolin (or the "mandolin" side of your grater) to slice the cucumber into very thin strips. Warning: BE CAREFUL when you do this - this thing will make ribbons of a cucumber and your fingers in seconds. You're better if you slow down long before you get to the little nub at the bottom. In fact, if you want to skip the scary slicing device and just go with a knife, all the better. The important part here is that the cukes come out thin, but it's not worth losing fingers over.

Place your sliced cukes in a tupperware container with a tight lid, this way you can shake everything up later when you're ready. Leave the lid off for now and add a few splashes of olive oil and vinegar. Throw in the garlic clove, sprinkle in the dill, salt and pepper and stir together. Give it the old taste-test and then add a little water if you think the vinegar is too strong.

Snap the lid on, shake up, and let it sit for bit to marinate in the tangy garlicky goodness. It's cucumber salad with dill pickle undertones, not bad at all!

Serves: 2-4.

Submitted by:

Dina Giolitto
http://wordfeeder.com

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