Cucumber Salad
This crunchy salad from Elizabeth Karmel's Taming the Flame (Wiley, 2005), is a cool counter to smoked meat. This recipe first appeared in our June/July 2011 BBQ issue.
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Credit: Todd Coleman
SERVES 4–6
1 cup apple cider vinegar
½ cup sugar
1½ tsp. kosher salt, plus more to taste
2 English seedless cucumbers
4 shallots, thinly-sliced crosswise
Freshly ground black pepper, to taste
In a large bowl, whisk together vinegar, sugar, and salt; set aside. Using a vegetable peeler, peel alternate 1/2"-wide strips of skin from cucumbers; discard peeled skins. Slice cucumber crosswise into 1/8"-thick rounds; add to bowl with vinegar along with shallots and toss to combine. Season with salt and pepper. Chill.
**Correction: August 22, 2011 The printed version of this recipe was the incorrect version of the recipe. The recipe published here is the final version as chosen by the SAVEUR Test Kitchen.
Cooling and refreshing.
Chanteclar S