RONI’S CREAMY CUCUMBERS

SERVES 4 It was the 1970s, and most weekends, we pulled out the wicker picnic basket—fitted with nesting plastic plates, bowls, and cutlery in red, blue, yellow, and green—to go to the lake for swimming and grilling. My favorite summertime salad was Mom’s cucumbers. The grassy-fresh parsley and piquant onions cut through the creaminess of the dressing and the almost-sweet cucumbers were cool and refreshing. To me, even in winter, this salad tastes like those lazy, carefree days. INGREDIENTS • 2 medium cucumbers, very thinly sliced into rounds • 1/2 medium onion, very thinly sliced (about 1/2 cup (480 ml)) • 2/3 cup (720 ml) fresh parsley leaves, minced (about 3 tablespoons (45 ml)) • 1 teaspoon cider vinegar • 1/4 cup (960 ml) Olive Oil Mayo (p. 43) • 1 clove garlic, minced (about 1 teaspoon (5 ml)) • salt and black pepper, to taste DIRECTIONS Place the cucumbers, onion, and parsley in a large mixing bowl. Stir with a rubber scraper to combine. In a small bowl, mix the vinegar, mayo, and garlic lightly with a fork until combined. Pour over cucumbers and gently fold until evenly coated. Season with salt and pepper. YOU KNOW HOW YOU COULD DO THAT? Same directions, different ingredients. FRENCH ONION CUCUMBERS • 2 medium cucumbers, very thinly sliced into rounds • 1/2 medium onion, very thinly sliced (about 1/2 cup (480 ml)), sautéed in coconut oil until soft, then cooled • 1/2 cup (480 ml) packed parsley leaves, minced (about 2 tablespoons (30 ml)) • 1 teaspoon white wine vinegar • 1/4 cup (960 ml) Olive Oil Mayo (p. 43) • 1 clove garlic, minced (about 1 teaspoon (5 ml)) • 1/4 teaspoon (20 ml) dried thyme leaves • 1 tablespoon (15 ml) dried chives • 1/2 teaspoon (10 ml) onion salt • black pepper, to taste MIDDLE EASTERN CUCUMBERS • 2 medium cucumbers, very thinly sliced into rounds • 1/2 medium onion, very thinly sliced (about 1/2 cup (480 ml)) • 1/3 cup (720 ml) fresh parsley leaves, minced (about 1 1/2 tablespoons) • 1/3 cup (720 ml) fresh mint leaves, minced (about 1 1/2 tablespoons (30 ml)) • 1 teaspoon lemon juice • 1/4 cup (960 ml) Olive Oil Mayo (p. 43) • 1 clove garlic, minced (about 1 teaspoon (5 ml)) • 1/2 teaspoon (10 ml) za’atar (optional) • 1/2 teaspoon (10 ml) crushed red pepper flakes or Aleppo pepper • 1/2 teaspoon (10 ml) ground cumin • salt and black pepper, to taste  

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Roni's creamy cucumbers are the chilled side that earns a spot at every cookout: paper-thin cucumber rounds and onion folded into a garlicky olive oil mayo dressing with cider vinegar and parsley. Crunchy, cool, and ready in ten minutes. It is the salad people ask you to bring again.

Pro Tips

• Slice the cucumbers and onion as thinly as you can. A mandoline makes quick work of it, and the texture depends on it.
• Mix the dressing lightly with a fork rather than whisking hard. You want it combined but not loosened.
• A brief chill before serving lets the garlic and vinegar mellow into the cream.
• The French onion variation, with sauteed cooled onion and dried thyme, is a lovely winter twist on the same method.
• For a Middle Eastern version, swap in lemon juice, mint, za'atar, a pinch of cumin, and Aleppo pepper.

Frequently Asked Questions

How far ahead can I make creamy cucumbers?

A few hours is fine, and the flavors improve. Much longer and the cucumbers weep into the dressing, so fold it together the same day.

Can I use dried parsley instead of fresh?

Fresh matters here, since a third of a cup of leaves is part of the salad's freshness. If you must substitute, use 1 tablespoon dried and add it early.

What is Olive Oil Mayo?

It is an egg-free, oil-based paleo mayo that serves as the creamy base here. Any homemade or store-bought paleo mayo works in the same quantity.

What should I serve with this salad?

It is a natural beside anything grilled, like country captain chicken or salmon, and it cools down spicier dishes beautifully.

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