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Gurkensalat (Cucumber Salad)
Gurkensalat (Cucumber Salad) Photo courtesy of BRONWYN

Pickles are well and good. But rather than use the cool crunchy vegetable as a garnish, BRONWYN’s chef-owner Tim Wiechmann makes them the main focus of this summery salad. At his new German restaurant, the Boston chef pairs cucumbers with sweet Vidalia onions, aromatic dill and a simple apple-cider vinaigrette. You can keep this briny, palate-cleansing dish in your fridge all summer long and bulk it up with more cukes whenever you like.

Makes 6 to 8 servings

6 medium cucumbers

2 small Vidalia or other sweet onions, thinly sliced

1 tablespoon sea salt

2 teaspoons sugar

Zest and juice of 1 lemon

¼ cup apple-cider vinegar

¼ cup canola oil

1 bunch dill, picked and roughly chopped (about 1 cup)

1. Cut the cucumbers into ⅛-inch-thick half-moons. In a large bowl, toss the cucumbers with the onions. Sprinkle with the sea salt and toss again to combine. Let the vegetables sit at room temperature for 30 minutes. (The salt will begin to break down the vegetables.) After 30 minutes, drain any water that accumulates in the bowl.

2. In a separate bowl, whisk the sugar with the lemon zest, lemon juice, apple-cider vinegar and canola oil until combined. Set aside.

3. Add the dill to the cucumbers and onions and toss to combine. Dress the salad with the vinaigrette and let rest at room temperature for 1 hour longer before serving. Serve the salad at room temperature or chill before serving.

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