SBS Food

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German cucumber salad (gurkensalat)

Best served really cold from the fridge - the cucumbers crisp up and the dill, chives and parsley incorporate with the cream and sour cream.

  • serves

    4-6

  • prep

    15 minutes

  • difficulty

    Easy

serves

4-6

people

preparation

15

minutes

difficulty

Easy

level

"Source a good apple cider vinegar for this recipe and many more great salad dressings. Chef Martin Boetz shares this easy summer salad based on his German grandmother’s recipe - he says it’s best served really cold from the fridge - the cucumbers crisp up and the dill, chives and parsley incorporate with the cream and sour cream." Maeve O'Meara,  

Ingredients

  • 4 Lebanese cucumbers, peeled
  • sea salt and freshly ground white pepper
  • sprigs of dill, to serve
  • extra virgin olive oil, for drizzling
Dressing
  • 125 g (½ cup) sour cream
  • 1 tbsp apple cider vinegar
  • 1 tbsp pouring cream
  • 1 golden French shallot, finely chopped
  • 1 tbsp finely chopped dill
  • 1 tbsp finely chopped chives
  • 1 tbsp finely chopped parsley
Chilling time: 30 minutes

Instructions

To make the dressing, whisk together the sour cream, vinegar and cream, then stir in the shallot and chopped herbs. 

Top and tail the cucumbers, then thinly slice into rounds and add to the dressing. Mix well and refrigerate for 30 minutes. 

To serve, season the salad with salt and pepper, then scatter with dill sprigs and drizzle with a little olive oil. 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

"Source a good apple cider vinegar for this recipe and many more great salad dressings. Chef Martin Boetz shares this easy summer salad based on his German grandmother’s recipe - he says it’s best served really cold from the fridge - the cucumbers crisp up and the dill, chives and parsley incorporate with the cream and sour cream." Maeve O'Meara,  


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 9 May 2021 6:35pm
By Martin Boetz
Source: SBS



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