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Cucumber Salad with Sour Cream and Dill
45 minutes 15 minutes active
To create this creamy, crunchy dish, we looked to the Polish salad known as mizeria, which features cucumbers, sour cream, dill and sometimes red onion. Though it’s not traditional, we also added prepared horseradish for a spicy kick. Be sure to salt the cucumbers first and let them stand for 15 minutes, then squeeze them before dressing to remove excess moisture. This produces a crisp texture and a drier surface to which the dressing and seasonings can adhere. Cool and refreshing, this makes a great accompaniment to seared or roasted salmon or crisp-crusted chicken or pork cutlets.
English cucumbers, peeled, halved lengthwise and cut on the diagonal into ¼-inch slices
Kosher salt and ground black pepper