Korean Cucumber Salad 3

Ingredients

• 2cucumbers
• 200 gyogurt
• 1 clovegarlic
• dill — chopped
• to tastefine sea salt

Method

1. Start by washing and drying 2 cucumbers thoroughly. Slice them into thin, even rounds, about 1/8 inch thick. This ensures they absorb the dressing evenly and maintain a crisp texture. Place the slices in a large mixing bowl.
2. Peel and finely mince 1 clove of garlic. Add it to the bowl with the cucumber slices. The garlic will infuse the salad with a subtle pungency that complements the coolness of the cucumbers.
3. In a separate small bowl, combine 200 g of yogurt with a generous pinch of fine sea salt. Stir until the salt is fully dissolved and the yogurt is smooth. This mixture will serve as the creamy base of your dressing.
4. Add the yogurt mixture to the cucumbers and garlic in the large mixing bowl. Sprinkle in fresh dill to taste, tearing the leaves gently to release their aroma. The dill adds a fresh, herbaceous note that balances the richness of the yogurt.
5. Drizzle a generous amount of your preferred oil over the salad. A light, neutral oil works best to let the flavors of the cucumbers and dill shine. Add a splash of acid, such as rice vinegar or lemon juice, to enhance the tanginess of the yogurt.
6. Gently toss the salad with your hands or a large spoon, ensuring each cucumber slice is coated with the dressing. Be careful not to break the slices, as the texture is key to the dish's appeal.
7. Taste the salad and adjust the seasoning with more fine sea salt if needed. The flavors should be balanced, with a hint of saltiness that elevates the natural sweetness of the cucumbers.
8. Transfer the salad to a serving dish and garnish with a few extra sprigs of dill for presentation. Serve immediately with bread, allowing the crisp, creamy, and tangy elements to complement the bread's texture.