Cucumber Salad Mimosa - Washington Post

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This summery cucumber salad, fragrant with dill and tossed in a creamy yogurt dressing, gets panache and protein from a fluffy, yellow grated egg mimosa topping. It makes an elegant side or vegetarian main dish for a picnic, cookout or brunch. Any type of cucumbers will work here. You can leave English cucumbers unpeeled because their skin is so thin, but you might want to peel other tougher-skinned varieties.

Make Ahead: The cucumber salad and egg mimosa topping may be prepared up to two days ahead and stored in separate airtight containers in the refrigerator.

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Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients

• 2 large English cucumbers (about 12 ounces each)

• 1/2 medium red onion, thinly sliced into half moons

• 1/2 teaspoon kosher salt, divided

• 1/3 cup low-fat Greek yogurt

• 2 tablespoons mayonnaise

• 1 teaspoon white wine vinegar

• 1/4 teaspoon freshly ground black pepper

• 2 tablespoons fresh dill fronds, plus more for garnish

• 3 large hard-boiled eggs, at room temperature, peeled (see NOTE)

Trim the ends off the cucumbers and then slice them in half lengthwise. Using a dessert spoon, scoop out and discard the seeds, then thinly slice the cucumber into half moons. In a colander set over a sink or a bowl, toss the cucumber and onion with 1/4 teaspoon and set aside for 20 minutes to drain. Pat the cucumber-onion mixture with paper towels to remove as much excess water as possible.

In a medium bowl, whisk together the yogurt, mayonnaise, vinegar and pepper. Add the cucumber, onion and dill, and toss to coat.

Using the large holes of a box grater set over a small bowl, grate the eggs. Sprinkle the eggs with the remaining 1/4 teaspoon salt.

Right before serving, sprinkle the egg on top of the cucumber salad.

NOTE: To make hard-boiled eggs, add about 1 inch of water to a medium pot and bring to a boil. Place up to 6 eggs in a steamer insert that fits in the pot and gently lower the steamer in the pot. Reduce the heat to medium-low, cover and steam the eggs for exactly 13 minutes. Meanwhile, in a medium bowl, combine ice and cold water. When the eggs are finished steaming, transfer them to the ice bath and let sit for 5 minutes. Peel immediately, if possible.

From cookbook author and nutritionist Ellie Krieger.

Tested by Olga Massov.

Email questions to the Food Section at food@washpost.com.

July 08, 2020 at 06:44AM
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Cucumber Salad Mimosa - Washington Post

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