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What You Need:
(To Serve: 4 to 6)
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4 medium cucumbers, peeled, halved, seeded, and cut crosswise into ½-inch-thick slices
1 tablespoon coarse salt or substitute
2 tablespoons table salt
½ teaspoon white distilled vinegar
DRESSING
3 hard-cooked eggs
1 teaspoon prepared mustard, preferably Dijon or Dusseldorf
1/3 cup sour cream
2 teaspoons white wine vinegar
¼ teaspoon sugar
1/8 teaspoon white pepper
4 to 6 large lettuce leaves, well washed and dried
1 tablespoon finely cut fresh dill leaves
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Translate this recipe:
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| How To Cook: |
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1. In a mixing bowl, combine the cucumber slices, salt and vinegar and toss them about with a large spoon until the cucumber is well moistened.
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2. Marinate at room temperature for 30 minutes, then drain the cucumbers through a sieve and pat them thoroughly dry with paper towels. Place them in a large mixing bowl.
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DRESSING:
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1. Separate the yolks from the whites of the hard-cooked eggs. Cut the whites into strips 1/8 inch wide and 1 to 2 inches long and stir the egg whites into the cucumber.
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2. With the back of a large spoon, rub the egg yolks through a fine sieve set over a small bowl. Slowly beat in the mustard, sour cream, white wine vinegar, sugar and white pepper.
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3. When the dressing is smooth, pour it over the cucumbers and toss together gently but thoroughly. Taste for seasoning.
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4. To serve, arrange the lettuce leaves on a large flat serving plate or on small individual plates and mound the salad on top of them. Sprinkle with dill and refrigerate until ready to serve.
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