Matt Preston's Sour Cream and Cucumber Salad
- Prep
- 10
- Cooking time
- 10
- Serves
- 4
Method
1. Shave the cucumber using a vegetable peeler, stopping when you reach the seeds.
2. Finely chop the onion and add to the cucumber.
3. In a separate bowl, combine the vinegar with the Cobram Estate Classic Extra Virgin Olive Oil, sour cream, milk and lots of freshly ground black pepper and salt.
4. Toss half the dressing over the cucumber then spread remaining on a serving platter.
5. Top with the cucumber mixture and garnish with dill.
Recipe thanks to Matt Preston, as featured on Everyday Gourmet Christmas Special.
Ingredients
2 x Lebanese cucumbers
1 small white onion
2 tbsp white vinegar
2 tbsp milk
2 tbsp Cobram Estate Classic Extra Virgin Olive Oil
⅓ cup sour cream
Salt and freshly cracked black pepper
Micro chives or dill
