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Serves: 6

■2 large English cu­cum­bers (about 12 oz/340 g each)

■1/2 medium red onion, thinly sliced into half moons

■1/2 tsp (2.5 mL) kosher salt, di­vided

■1/3 cup (80 mL) low-fat Greek yo­gurt

■2 tbsp (30 mL) may­on­naise

■1 tsp (5 mL) white wine vine­gar ■1/4 tsp (1 mL) freshly ground black pep­per

■2 tbsp (30 mL) fresh dill fronds, plus more for gar­nish

■3 large hard-boiled eggs, at room tem­per­a­ture, peeled

1. Trim ends off the cu­cum­bers and slice in half length­wise. Us­ing a dessert spoon, scoop out and dis­card seeds, then thinly slice the cu­cum­ber into half moons. In a colan­der set over a sink or bowl, toss the cu­cum­ber and onion with 1/4 tsp (1 mL) salt and set aside for 20 minutes to drain. Pat with paper tow­els to re­move as much wa­ter as pos­si­ble.

2. In a medium bowl, whisk to­gether yo­gurt, may­on­naise, vine­gar and pep­per. Add the cu­cum­ber mix­ture and dill, and toss to coat.

3. Us­ing the large holes of a box grater set over a small bowl, grate the eggs. Sprin­kle eggs with the re­main­ing salt.

4. Right be­fore serv­ing, sprin­kle the egg on top of the cu­cum­ber salad.

Notes: While the eggs are hard-boil­ing, com­bine ice and cold wa­ter in a bowl. When the eggs are fin­ished, trans­fer them to the ice bath and for 5 minutes. Peel im­me­di­ately, if pos­si­ble. The cu­cum­ber salad and egg mi­mosa top­ping may be pre­pared up to two days ahead and stored in sep­a­rate air­tight con­tain­ers in the re­frig­er­a­tor.

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