German Cucumber-Dill Salad (Gurkensalat)
- Makes4 servings
- Cook Time35 minutes
- 1
Cucumber salad is the traditional accompaniment to German Schnitzel. This recipe is based on the salad we tasted at Restaurant Lohninger in Frankfurt. Instead of tart and vinegary, like Gurkensalat from other areas of Germany, ours is creamy but not overly rich. We salt the cucumbers after slicing. This step not only seasons the slices, it draws out moisture to prevent the salad from becoming too watery and leaves the cucumbers with a pleasant crispness. Champagne vinegar lends the dressing subtle acidity and brightness; if you can’t find Champagne vinegar, unseasoned rice vinegar is an acceptable substitute.
Don’t forget to toss the cucumbers once or twice while they are salting. This helps the moisture drain out of the colander. Don’t rinse the cucumbers after salting. A good amount of salt drains off with the water that the cucumbers release, so the salad won’t taste overseasoned.
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