|I mean, seriously, how pretty is the pea? She's like the dainty, prim virgin of the garden.|
|Nothing beats the smell of a fresh cucumber, sweet, liquidy, and delicious.|
2. The two secret weapons of this salad that bring it depth of flavor are dill and Sriracha (you know, that red chili sauce with the rooster on it).
|Two of the most perfect things on the planet. And two of my weapons against my|
husband in the battle of the pea, because he loves both.
|Here's where you should be. It looks pretty already.|
3. I think the easiest way to make the dressing for this salad is to do it right in the salad itself. I add a dollop of sour cream (again the amount depends on the amount of veg in the bowl; for me, it's usually two and a half spoonfuls, using a large mixing spoon). Then a drizzle of honey, the juice of 1/2 a fresh lemon (along with some lemon zest, if you're feeling zesty). And stir. The water that leaches out of the cucumbers after you add the salt helps the dressing form, but I would suggest if you are going to make this salad far in advance to salt and drain your cucumbers before adding them, so that your dressing doesn't become runny. I like to make the salad right before we eat, however, so that most of the juice is still in the cucumber itself.
4. Mix it all together. And eat.
|This picture doesn't do this salad justice. I could eat it every night.|