Moosewood Cookbook by Mollie Kazan
serves 4 to 6
4 medium cucumbers
¾ cup sour cream
¾ cup yogurt
2 small cloves crushed garlic
4 fresh mint leaves, minced
½ cup thinly cliced onion – red is the only onion that works
4 cups of finely chopped parsley
optional; 1 or 2 tsp. honey
1 tsp. salt
¼ cup minced scallion greens
lots of black pepper
1 tsb. Chopped dill or 1 tsp. dried
1 cup of chopped toasted walnuts – Toast at 350 F for 15 minutes
NOTE: There is a fair amount of wiggle room on what you put or don’t put in this recipe, as long as the obvious essential ones are in it.
Slice the cucumbers. Combine all the ingredients except walnuts. Chill and serve on a bed of lettuce with the walnuts on top.
Optional garish could be… hard-cooked egg slives, tomatoe wedges, chopped black olives and carrot slices.