Summary

Ingredients

• 2 cucumber (s)
• salt and pepper
• 40 g suar, white
• 40 ml balsamic vinegar, white
• 70 ml olive oil, virgin, cold-pressed
• 6 shallot (s) or 1 medium-sized red onion
• 150 ml white wine with good acidity
• Herbs, e.g., parsley, dill, sorrel, 8-herb mixture (TK), pimpinelle (small meadow button), Sc
• Chilli flakes
• some lemon zest
• Lemon juice

Also: for the summer variation

• 0.5 ½ bell pepper (s), yellow
• 0.5 ½ bell pepper (s), red
• 6 cocktail tomatoes
• 6 radishes

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Instructions

1. Peel the cucumber and cut into thin 1 - 2 mm slices. Place the cucumber slices in a kitchen sieve and season with salt layer by layer (the cucumbers are rinsed thoroughly afterwards). Hang the sieve with the cucumber slices over a sink or another drainage facility. Mix several times while draining so that the salt is well distributed. This makes the cucumber slices wonderfully crisp and firm to the bite. Drain time 30 to 120 minutes.
2. For the vinaigrette, remove the skin from the shallots or the red onion and roughly chop. Then sauté in white wine or water in the pan until translucent and immediately remove from the heat, the shallots must not turn brown.
3. Put sugar and balsamic vinegar in a saucepan and heat it up slightly on the stove, do not let it boil. Dissolve the sugar completely by stirring constantly. Let cool down to room temperature. Add olive oil. Beat the vinaigrette with a mixer or shaker to a creamy emulsion. Season with pepper, chilli flakes and possibly a little salt, be careful, the cucumber slices may still be a little salty. Finely chop the herbs and add to the vinaigrette with the shallots and mix everything together. Rub some peel from an unsprayed lemon for a fresh taste and add it as well. Let the vinaigrette stand in the mixing bowl.
4. Rinse the cucumber thoroughly under running water after draining, the salt has to go down. Then whip the vinaigrette again, season to taste, pour immediately over the cucumber slices and mix vigorously. Now the lettuce can be steeped in the refrigerator or pantry for at least 1 - 2 hours.
5. Tip: Take the salad out every 20 minutes and mix it again so that the vinaigrette can soak into the crispy cucumber slices everywhere. Drain any excess vinaigrette before serving, but the cucumber salad shouldn`t be dry, but rather thick.
6. Before serving, season again with pepper and carefully salt. If acid is still missing, add a few more squirts of lemon juice, not vinegar. Serve chilled! Perhaps store on ice cubes when grilling.
7. Summer variation:
8. You can also add yellow and / or red pepper pieces and / or small halved cocktail tomatoes and / or radishes, super tasty! Just try it out.
9. The dish is ideal as a starter and as a side dish to meat and tofu dishes, but also solo as a strong and tasty summer salad, also ideal for grilling.