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Green And White Sour Salad

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Recipe from Irwin H. Walkenfeld

This makes a lot. You can scale the recipe, but while you're going to the trouble, you might as well make a lot; it keeps well in the refrigerator. Not for the sodium restricted diets.

• 6 medium cucumbers
  
• 1/3 large daikon radish
  
• 1/2 cup coarse salt
  
• 3 small white onions, sliced paper thin
  
• 3 scallions (including green parts), sliced thin
  
• 3 sprigs fresh dill, chopped
  
• 6 sprigs watercress, chopped
  
• 3 tblsp sugar, or to taste (#3)
  
• white vinegar
  
• lemon juice

Garnish:

• mustard
  
• radish
  
• cress sprouts

1. In a large glass bowl, peel and slice paper thin (#1) 6 medium cucumbers and 1/3 of a large daikon radish.
   
   
2. Mix in 1/2 cup coarse salt or more, if necessary, to coat all slices.
   
   
3. Let stand 10-15 minutes to draw out the water.
   
   
4. Drain very well, and squeeze out as much water as you can (#2).
   
   
5. Add 3 small white onions, sliced paper thin; 3 scallions (including green parts), sliced thin; 3 sprigs fresh dill, chopped and 6 sprigs watercress, chopped.
   
   
6. Add white vinegar almost to cover. Supplement with enough lemon juice to cover.
   
   
7. Add 3 tblsp sugar, or to taste (#3).
   
   
8. Mix well, and store in a glass jar refrigerated. Keep at least one day before serving.
   
   
9. Garnish with mustard, radish, or cress sprouts.

	Notes: (#1) Paper thin means as thin as paper. It doesn't mean 1/4 inch thick. Slices should be almost translucent. (#2) This is very important. If you don't do this properly, it will be too watery. What I do is squeeze out as much as I can, and then I give it one more good squeeze. (#3) If you're going to add cups of sugar, you might as well buy generic cucumber salad at your local deli. This is called a *sour* salad, after all. ;°)

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