Salt Block Pickle Salad
Pickles have always had a place at my holiday table, but when I want a more elegant approach to the simple bowl of spears, I turn to this recipe. Luckily, we have two kinds of cucumbers in our rescue boxes this month. Some have asked me why not just do something with raw cucumbers? As much as I love fresh cucumbers, raw foods this time of year can actually hinder digestion, making everyone feel heavy and tired.
Cucumbers are cool and hydrating to the body, making them an amazing food in the hotter summer months. In cooler months, raw cucumbers can slow digestion-especially when paired with heavy holiday meals or less-than-ideal food combinations. What seems like slight cheating on your diet turns into major weight gain during the holiday season and regret at the beginning of the new year.
Turkey gets a bad reputation this time of the year, but it isn't uniquely sleep-inducing. A 6-oz serving of turkey contains the same amount of tryptophan as everyday foods, such as a serving of oatmeal, pumpkin seeds, firm tofu, or a single egg. That's why I turn to different ways of curing or acid-cooking cucumbers to counteract the sleep-inducing effect. This dish uses Champagne vinegar to elevate the flavors, giving it a festive sparkle. The salt block mellows the bitterness of the peel and firms the cucumber's texture. Onion, garlic, and dill add a brightness that makes this dish pop.
This brings the brightness of pickles with the sophistication of a composed dish, just the perfect balance to the richness of this holiday meal. I encourage you to try this, and please share your own holiday traditions with a side dish like pickles or anything else that might be unique to your family's traditions.
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Salt Block Pickle Salad
2 sliced cucumbers or approximately 4 1/2 cups of sliced pickling cucumbers
2 tbsps. of a robust olive oil
1 clove of garlic, minced
1/4 of a small white onion, finely sliced
1 tbsp Champagne vinegar or a rosé vinegar
1/4 tsp ground black pepper
2 tsp dried dill or 2 tbsp fresh dill
Start by thinly slicing the white onions and put them in a bowl. Just cover them with cold water and add a splash of white vinegar. Let them sit for 10 minutes. This will shock the onions and help mellow out their flavor. Drain and set aside. Arrange the cucumbers on the salt block as shown in the picture above. Let sit for 2 minutes and then flip for another minute (you will need to do this in batches). Remove the cucumber slices and let them rest on a clean, lint-free kitchen towel. Remove any excessive moisture and place in your salad bowl. Add the remaining ingredients, stir, and chill for 30 minutes. Serve and enjoy! Leftovers can be stored in the fridge for up to 2 days.
Cucumber Recipes:
Holiday Recipes
Squash Mornay Sauce (Macaroni and Cheese)
Tradition is not the worship of ashes, but the preservation of fire.
- Gustav Mahler
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