Michael "Dog3" Lonergan
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I make it the Viennese way. Very thinly sliced peeled cucumbers and I look for young, thin ones, so that there are no tough seeds in the salad. I slice them on an old four-sided metal slicer, on the side that has the Mandolin slits. After each additional cucumber, I sprinkle a little salt on the slices and mix them, so the salt is distributed. I use very little salt.
Catching up on the CSA newsHere's what came in my CSA boxes in the last couple weeks: August 1: tomatoes: 3 pounds of very good (heirloom and "regular") tomatoes radishes: a middling-sized...
When all the cukes are sliced, I cover the bowl and let it stand, so that some of the liquid is released. After an hour or longer, I pour off the accumulated liquid, pressing more out with my hands. I taste the salad to see whether it is too salty (in case that happens, wash off some of it) or needs a little more. Next, I mix in a pinch of sugar, something like 1/4 teaspoon full for four cucumbers.
I slice a small onion or part of one as thinly as possible and add it, or, as I much prefer, I cut up a couple of scallions, greens and all and add them. Plain white vinegar, NO OIL, if you want, a sprinkling of white or black ground pepper. Just before serving, I sprinkle a tiny bit of Sweet Paprika on the cucumber salad.
