Hi all, we’re back in action! This year I’m aiming report my experiences using recipes from more Zest-compatible sites, and Zest Tests are the perfect way to do so. Here’s a simple, fresh start.
The family farm (really, my in-laws’ backyard!) has been delivering the goods regularly this summer. Lately we’ve been treated to amazingly fresh, crunchy cucumbers. A perfect ingredient for summer, I’ve been trying out and Googling for a few new ways to use them. Finding a bit of cabbage hanging around the fridge I was inspired to try this Crunchy Pickled Salad from Tori Avey aka The Shiksa in the Kitchen. It’s a simple combo of crunchy ingredients with a dill-spiked white wine vinegar dressing.
I made only minor changes. As my cucumbers come straight from the yard, I didn’t use the prescribed persian variety, but the freshness of these continental ones can’t be beaten. As suggested by Tori I also increased the proportion of white wine vinegar and salt a little, to try to give the salad an extra pickled “kick”.
Challenges and Tips
This is a super-simple recipe, so no challenges to mention. One tip: reserve a bit of the dressing for serving. This is a salad that needs to sit in its dressing for a while to develop flavour, but this does mean the dressing will drain to the bottom to some degree. An extra toss before serving and the option to add a little more dressing after serving helps.
This salad is perfect for lunch on a hot day and/or a great accompaniment to a rich dish. It does what it says on the tin: the base is crunchy, the dressing has a fresh zing of vinegar and dill, and the radishes offer a nice bite too. My only question is whether the salad would benefit from a bit more pickling than the prescribed 30 minutes. It is a trade-off, as you can lose some freshness of the cut ingredients, but something worth trying in future.