Fabiennes Cucumber Salad Recipes

ADRIENNE'S CUCUMBER SALAD

Steps:

• Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

FABIENNE'S CUCUMBER SALAD

Steps:

• Place cucumbers in a colander and sprinkle with salt. Set aside until water is drawn out of cucumbers, about 30 minutes.
• Pat cucumbers dry to remove excess salt. Mix cucumbers, onion, pistachios, lemon juice, lemon zest, garlic, black pepper, and cayenne pepper in a bowl; stir in yogurt.
• Garnish a serving bowl with lettuce leaves; pour cucumber mixture into middle of the bowl. Surround cucumber mixture with tomatoes. Refrigerate for flavors to blend, at least 30 minutes.

CUCUMBER FENNEL SALAD

Steps:

• In a large bowl, combine the cucumber, onion and fennel. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture and toss to coat. Refrigerate until chilled.

FENNEL AND CUCUMBER SALAD

Steps:

• Trim the fennel, leaving only the white bulb at the bottom. Cut the bulb in half and cut into thin slices.
• Split the cucumbers in half and scoop out the seeds with a spoon. Slice them crosswise.
• Place the slices of fennel and cucumber in a mixing bowl. Add the remaining ingredients and toss to blend. Check the seasoning and serve.

VIENNESE CUCUMBER SALAD

Steps:

• Score cucumbers lengthwise with a fork and slice thin, preferably with slicing disk of a food processor. In a large bowl toss cucumbers with salt and let stand 1 hour.
• In a small saucepan bring vinegar and water to a boil with sugar, garlic, and dill seed, stirring until sugar is dissolved, and let dressing cool.
• In a colander drain cucumbers and rinse under cold water. Drain cucumbers well, squeezing out excess liquid. In a bowl combine cucumbers with dressing and marinate, covered and chilled, at least 1 hour and up to 6 hours. (After about 2 hours cucumber skin will discolor, but there will be no effect on flavor.)