A Cool Cucumber Dill Dressing

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August 25, 10:55 AM

by Patricia DiGiacomo Eddy, Seattle Cook Local Examiner

 

 

Cucumbers are fully in season these days and you can use just about any type for this dressing. I prefer the English cucumbers because they are always good sized and have few seeds. Since the first step of the recipe is to grate the cucumber, having fewer seeds is definitely a bonus.

My favorite farm stand for cucumbers is at the University District Farmers Market. Mair Farm-Taki always has the best cucumbers, as well as a wide variety of fruits and Asian vegetables such as daikon, bitter melons, and bok choi.

Cucumber Dill Dressing

Serves 8

• 1/2 large cucumber
• 1/4 tsp salt
• 2 tsp Chardonnay  mustard (from Sea Breeze Farms)
• 1 Tbsp vinegar or lemon juice
• 1/2 cup sour cream
• 1/4 cup Port Madison Farms Goat Yogurt
• 2 Tbsp fresh dill
• Smoked sea salt or Bacon Salt

1. Peel and grate the cucumber. You should end up with about 1/2 cup.
2. Mix the cucumber with the salt and place in a collander or fine mesh sieve for 30 minutes to drain.
3. Chop the dill.
4. In a bowl, mix the mustard, vinegar, sour cream, yogurt, and dill.
5. Add the drained cucumber and mix well.
6. Season with smoked sea salt or Bacon Salt.

Patricia's Notes: The original recipe didn't call for the smoked sea salt or Bacon Salt. I just felt like the dressing needed some complexity. It was certainly good without that addition, but the added smokiness really filled out the taste perfectly. In case you've never tried Bacon Salt, it is quite tasty in addition to being vegan AND kosher! Unfortunately, it isn't made of many local ingredients, although the company is based in Seattle. Since the alternative is smoked sea salt, which also isn't local to Seattle, I am willing to make an exception to use this in a recipe. The dressing will keep for about a week in the fridge.

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