
Cucumber and radish salad with dilly yoghurt dressing
Servings: 0
This is a version of a Zaslavsky family classic, utilising a combo that’s always a winner: cucumber, radish and dill. Dad would usually just plonk in some sour cream (smetana) and salt and pepper as the dressing, but I’ve played with this a little so that it’s got some more dimension – though if sour cream and seasoning is all you’re in the mood for, you’ve got my full permission to go right ahead. I’ve used a mandolin to make the slices uniform, but a sharp knife and some diligent chopping can be equally as successful. If your radishes are looking a bit sad, slice off the green tops and give the baubles 20 minutes or so at the day spa (a bowl of ice cold water in the fridge). If you’re in a hurry, slice them first, then let them bob about to refresh and get extra crisp. This is one salad where even Telegraph cucumbers can be redeemed – just don’t skimp on the pinch of sugar to sweeten the mix as these tend to be very tasteless indeed.
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Ingredients
- 4 Lebanese cucumbers sliced into .5cm rounds
- 1 bunch radish sliced into .25cm rounds (very thin will do)
- 2 shallots thinly sliced (red or banana both welcome)
- ¼ tsp salt
- Pinch of sugar
Dilly yoghurt dressing
- 1 tbsp white wine vinegar
- 1 heaped tbsp seeded mustard
- 1 tsp salt flakes
- ½ tsp cracked pepper
- ½ natural yoghurt
- ¼ cup of either sour cream or creme fraiche
- 2 tbsp extra virgin olive oil
- 2 heaped tbsp chopped dill extra fronds for serving
Instructions
- In a large mixing bowl, pop in all of your cucumbers, radish, shallots, salt and sugar. Mix together and let it sit while you prep your dressing.
- Make your yoghurt dressing by combining all of the ingredients in a medium bowl. Check for seasoning.
- When ready to serve, drain off any liquid from the cucumber bowl and add in the dressing and mix about. Pour onto your serving platter and top with reserved dill fronds.