In the cucumber season, a cucumber salad is an absolute must. This recipe here is traditional in Austria, a light and refreshing side dish for almost every main course. I especially love this cucumber salad with breaded dishes such as the Viennese Schnitzel.
- 600 g cucumbers, cut into thin slices
- 2 cloves of garlic, pressed
- 5 stems of fresh dill
- 150 g sour cream
- 50 g crème fraîche
- ½ tsp salt
- 1 pinch of white pepper, ground
- ½ tbsp lemon juice, freshly squeezed
- 2 tbsp extra virgin olive oil for decoration
Peel the cucumbers and cut them into thin slices (I use my mandoline for this). Place in a bowl, salt well and let steep for 20 minutes. Then squeeze the cucumber slices and put them in a salad bowl. Mix the sour cream, crème fraîche, salt, pepper, garlic, chopped dill and lemon juice and mix with the cucumber slices. Drizzle with olive oil and serve.
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