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Cool as a
Cucumber
IN HUNGARY, A REFRESHING SALAD GETS A DASH OF PAPRIKA.
BY CHEF DAVID LAPHAM
Hungarian cucumber salad, called uborkasaláta, typically goes right alongside the main meal. The salad’s bright, acidic flavours contrast perfectly with the richness of the country’s traditional stews and heavily sauced dishes. The salad can be dressed up with the addition of sour cream or even a small amount of mayonnaise (especially good with fish).
What makes the dish uniquely Hungarian is the country’s beloved spice, paprika. Depending on your taste, you can use sweet or hot paprika
(or a combination). The good news is that the salad combines peeled cucumbers with simple ingredients, most of which are probably in
your pantry.
HUNGARIAN CUCUMBER SALAD
2 medium cucumbers
1 pinch salt, plus 1 tsp
1 tsp freshly ground black pepper
1 pinch sugar
1/4 cup white or apple cider vinegar
1/2 tsp sweet paprika
(or more to taste, using a combination of sweet and hot paprikas)
1 tbsp sour cream (optional)
Peel the cucumbers and slice very thin with a sharp knife or mandoline. Sprinkle with the pinch of salt, mix and place in a strainer over a bowl 30 to 45 minutes to remove excess water and concentrate cucumber flavour. In a separate bowl, whisk together the remaining salt and the pepper, sugar and vinegar. Add the cucumbers and mix well. Marinate two hours or more. To serve, place the cucumbers on a plate and sprinkle the paprika on top.
Serves 4 to 6.
DINING IN
RECIPIES FOR RESORT MADE MEALS
STAY
RCI AFFILIATED RESORTS IN HUNGARY INCLUDE:
Club Abbázia 2833
A centrally located resort. 23 Erzsébet Királyné Útca, Keszthely
Club Dobogómajor 4193
The 312 apartments are a stone’s throw from Lake Hevíz. 1 Hévízi Útca, Cserszegtomaj
ENDLESS VACATION 19