Cookerati

I have a bunch of cucumbers that my neighbor dropped off for me.  I’m a big believer in share the wealth, especially if you are sharing with me.  My mom is visiting and has been doing most of the cooking, but today I was done with work early.  I told her we had to do something with the cucumbers and thought about the cucumber salad my grandfather loved.  I wanted to throw in some fennel and dill because it was in the garden and would add a little more flavor.  My mother threw in some paprika and I asked her about it.  She said – the salad was Hungarian in it’s roots (which means my grandfather learned it from my grandmother or great grandmother who immigrated from Hungary) and she mentioned she had it that way in a recent visit to a Hungarian restaurant. If you have Hungarian Paprika – throw a little in.

I sliced my cucumber and fennel using a mandolin, then my mom cut them a little smaller.  I would have added onions, but my mother is allergic, and using a mandolin for that would be awesome as well.

• 2 cucumbers peeled and sliced very thin
• 1/2 onion sliced very thin
• 1/8 cup fennel bulb sliced very thin
• 1 cup sour cream
• 1 tsp chopped fresh dill
• 1/2 tsp Hungarian Paprika

Soak cucumber slices in salt water, drain and pat dry.  My mother insists that the cucumbers be cut up smaller, though I remember slices. Place the cucumber, the onion, the fennel in a bowl.  Fold in the sour cream.  Stir in the dill and sprinkle with paprika.