Bayerischer Gurkensalat
The Bavarian cucumber salad is creamy, tangy and ready in no time. A perfect companion to Wiener Schnitzel, Schweinsbraten. and Steckerlfisch.
Ingredients
- 4 Lebanese cucumbers or 1 large European cucumber, sliced very thinly
- 1/2 cup (about 30 g) very thinly sliced fennel bulb, fronds saved for garnish or fresh dill
- 1 large shallot, thinly sliced
- 2-3 Tbsp lemon juice or same quantity white balsamic vinegar
- 1 cup (240 ml) crème fraîche or sour cream or to taste
Preparation
Put cucumber slices in a colander. Sprinkle them lightly with salt to drain the juices. Set aside.
In the meantime, swirl the sugar with the lemon or vinegar until sugar is almost dissolved in a small bowl. Add the crème fraîche or sour cream, fennel fronds or dill. Taste for seasonings.
Toss cucumber, fennel, shallots in a serving bowl. Add the dressing to the cucumber salad mix and let it sit for 15-30 minutes. Cucumbers should look slightly wilted but still have some crunchy bite.
Keep it cool until ready to serve.