This salad is quick and easy to make, but there is one pitfall with regards to making the dressing – you’ll find out shortly!
Originally, my friend’s grandmother always peels the cucumber for this salad, but I personally love cucumber peel, plus it contains all the nutrients, so I like to leave it on. It also gives the salad a nice crunch. (And nope, we’re not going into the debate about what industrial farmers sprinkle the veggies with. Going organic is probably a great idea if you can afford it, but I’m not here to lecture anyone! 🙂 )
Start by slicing the cucumber and radishes very thinly. The thinner the better, the salad won’t taste as nice otherwise. If you don’t have a steady hand, using a grater with the slicing blade is probably an even easier option. 🙂
Sprinkle them with a good amount of salt and leave them for a few minutes to soak it up.
Now let’s proceed to the dressing, and there’s a pitfall, as I mentioned. The natural instinct may be to first mix the dressing in a separate container, and at the end pour it over the salad. If you mix the vinegar and the cream directly, however, the dressing ends up looking very flaky and weird. So, we won’t do that. Instead, we will add the dressing ingredients subsequently directly into the bowl.
Place all the slices into a salad bowl and pour the thickened cream on top. Now add the two tablespoons of vinegar. Beware that for whatever reason, some white wine vinegars are a lot more sour than others. I had a fancy, super-sour (which I didn’t know!) French one once, and even though I strictly followed recipe amounts, the dish turned out horribly sour. Thus, maybe start with one tablespoon, mix everything well, and have a taste. If you like it sour, add the second tablespoon, or maybe even a third.
Mix well and add a good amount of cracked pepper on top.