This time of year, Kirby cucumbers are abundant at farmer’s markets. Unlike those you buy at the grocery store that become soft and rotten in days, fresh ones from your farmer’s markets can last a week or more. I like to make cucumber salads; sometimes with oil and vinegar, other times with a crème based dressing. This one is really good. When you salt and drain the cucumbers, the flavor becomes more intensified and they stay crisp if you have leftovers for the next day.
This dressing, for 6 Kirby cucumbers, should be enough to make salad dressing. It is also delicious on cold, poached salmon. You can use sour cream, but crème fraiche makes it even better.
Cucumber Salad with Dill Sauce
½ bunch dill, stems removed and chopped
4 ounces sour cream or crème fraiche
1 teaspoon Dijon mustard
2 tablespoons mayonnaise
Juice from ½ a lemon
1 teaspoon salt
6 Kirby cucumbers
Cut off ends and peel, if desired; I use a carrot peeler to peel stripes. Cut cucumbers into ¼ inch rounds and place in colander. Mix salt in and put something heavy on cucumbers for one hour. Rinse and shake dry. Mix ingredients and toss cucumbers and let sit about 15 minutes.
There will be more than enough dressing; if you have leftovers, make salad dressing. Put into a food processor 1 clove garlic, more dill, extra virgin olive oil, juice from half a lemon, salt and pepper and the extra dressing.