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.
Cucumber Salad
Ingredients
This lightly pickled, crunchy salad from Elizabeth Karmel is a cool counter to smoked meat.
Yield: serves 4-6
Ingredients
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1 cup apple cider vinegar
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1⁄2 cup sugar
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1 1⁄2 tsp. kosher salt, plus more to taste
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2 English seedless cucumbers
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4 shallots, thinly-sliced crosswise
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Freshly ground black pepper, to taste
Instructions
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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.
- 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.
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