Cucumber Salad

McCall’s World-Wide Cooking, p. 41 (The Middle-East)

1 clove garlic

1 tablespoon vinegar

1 cup diary sour cream or yoghurt

½ teaspoon salt

Dash pepper

2 tablespoons olive oil

1 ½ tablespoons chopped fresh mint leaves

1 medium cucumber

Crisp lettuce leaves

I feel in love with this chubby cucumber I found at the co-op.

Peel garlic, and chop; let stand in vinegar 10 minutes. 

I went ahead and worked on the cucumber while it was soaking.

Drain vinegar into a medium bowl, discarding the garlic.

Stir sour cream, salt, pepper, olive oil, and chopped mint into the vinegar.

Pare cucumber with sharp knife. Cut lengthwise into quarters; cut quarters into strips, 2 inches long and ½ inch wide.

Add cucumber to sour cream mixture, mixing well, Refrigerate, covered, until well chilled.

Serve on lettuce leaves.

I went ahead a served it alongside some store-bought biryani at a potluck, which seemed more appropriate.

My Rating: 4/5 "This is a raita, right? And the garlic makes it a memorable one. It does its job well when it's paired with a savory rice dish. Give it a whirl - if 1960s white people could do it, then so can you!"