258. A side dish is the special part of a meal that provides the added enjoyment to the main event. How would a Hot Pastrami sandwich taste without that kosher dill pickle or crispy coleslaw? Or, what would roasted turkey do alone without smooth, buttery, whipped, mashed potatoes covered in gravy? These sides provide the framework, the balance to enhance the whole eating experience.
One favorite side is Mizeria, a Polish Cucumber Salad. My mother would make this salad often to accompany pork, seafood or sausage dishes. It was a labor intensive task, but oh so worth the time and effort.
Though some cut the cucumbers with a mandolin, my mother would patiently shave each cucumber slice with her little peeler and chopped the fresh dill perfectly with her little paring knife.
Mizeria Polish Cucumber Salad
1 large cucumber, (option with or without seeds, your preference) thinly sliced
1/2 of a granny smith green apple, thinly sliced (optional)
1/2 cup sour cream
1/4 cup small onion, thinly sliced
1 Tablespoon small chopped fresh dill
fresh ground pepper
Thinly slice the cucumber paper thin. It is not necessary to maintain full slices but half slices work just fine. Place the cucumber in a small colander to drain liquid or simply squeeze the liquid gently from the slices. Place cucumber slices in a bowl.
Thinly slice the apple, paper thin and add to the cucumber. Add sour cream, onion, dill, salt and pepper. Stir all together till sour cream is dispersed evenly. Chill for 10 minutes before serving.
Note: The longer this salad sits, the wetter it becomes. Serve directly after quick chill.
This is a lovely and delicious salad enjoyed any time of the year.
"It's the sense of what family is at the dinner table. It was the joy of knowing mother was in the kitchen making our favorite dish. I wish more people would do this and recall the joy of life.
~Chef Paul Prudhomme