A Jerry James Stone Recipe
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Ingredients
- 2 English cucumbers, sliced
- 6 radishes, sliced
- 3/4 cup plain non-fat Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh chopped dill
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together the yogurt, olive oil, vinegar, lemon juice, lemon zest, garlic, and dill. Salt and pepper the mixture to taste.
- Peel the cucumbers as desired. Fully peel to remove all bitterness or leave them on, up to you. If you are using conventional cucumbers instead of English, I recommend peeling and removing the seeds from each of them. Then thinly slice the cucumbers using a mandolin, food processor, or by hand.
- Do the same to the radishes. I prefer the food processor as the radishes are too small for a mandolin and you will get consistent slices. If you like your radishes less peppery, peeling them will cut down on the bite.
- Keep the cucumbers and radishes together in a large serving bowl. Just before serving, mix the veggies with the yogurt dressing. Taste again and adjust the salt and pepper as needed.
- You can do the above step up to 2 hours in advance, storing the mixture in the refrigerator. But no longer. The cucumbers will start to release water and the dressing will become watered down and runny.
- Garnish the salad with some freshly cracked pepper and fresh dill.
