When Hubby and I venture to Leavenworth, WA., there is a restaurant we really enjoy called King Ludwig’s. They serve great German food and, if you are so inclined, you can sit and listen to a German band. I’m usually not so inclined because I am much more interested in the fantastic food. Like their Spätzle and Schweine Schnitzel (breaded, pan fried pork cutlet). No calories in either of those at all, by the way. Not only are they fun to pronounce, they are so, so delicious.
But my most favorite thing to eat at King Ludwig’s isn’t even always on the menu. It is a light and tangy cucumber salad. Sliced paper thin, the cucumbers float in a sea of sour cream and dill. I can’t describe it, but it is absolutely wonderful. Especially in the summer – cool, creamy perfection.
One time we went and the salad was not on the menu. I asked the waitress if they still had it and she hemmed and hawed if they did or did not. I begged and pleaded, cried and sobbed and told her how we had driven hundreds of miles just so I could eat their perfect cucumber salad. She finally gave in and brought me a plate of the salad. It was divine. The last time we were there, it was back on the menu. I’m thinking the wait staff just couldn’t deal with too many customers like me.
I’ve tried to find the recipe so I could make the salad myself and have finally found one that tastes similar. Enjoy every refreshing bite!
Simple Ingredients
Slice the cucumber into very thin pieces.
Cover the cucumbers with plastic wrap then set a heavy bowl on top to help squish out the water.
Drain off the water and pat dry.
Mix with the sour cream and dill dressing.
Savor the cool, creamy salad with just a kick of vinegar and dill.
Cucumber Dill Salad
5 mini cucumbers (or a couple regular sized ones)
1 cup sour cream
1 tbsp. apple cider vinegar
fresh dill, chopped
salt
Wash your cucumbers and thinly slice. I found the most wonderful mini cucumbers at Costco and left the peels on, but you can peel if you so desire.
In a shallow bowl, layer slices, sprinkling a little salt between each layer. Cover with plastic wrap and set a heavy bowl on top. You want to press the water out of the cucumbers, so let it set this way for an hour or two (or overnight – please put in the fridge if going the overnight route).
When you are ready to make the salad, drain the cucumbers and then pat dry. In a separate bowl, mix together the sour cream and vinegar and the chopped dill. Mix well with cucumbers. To make it look pretty, add a few fresh sprigs of dill to the bowl and serve.
Enjoy and Happy Entertaining!
Shanna
A few weeks ago, I found myself driving the hour-and-a-half home from a party into a rainstorm. The clouds were rolling and the sky continued to darken. I wasn’t paying that much attention to the weather, munching away on my ziploc bag of Goldfish crackers (which are on my top 10 list of snacks I love and know I should not eat).
Savvy Entertaining 