Mizeria (Summer Cucumber Salad)
This is a wonderful cooling summer salad, traditionally eaten as a side dish. And it takes literally 5 minutes to make!
Legend has it that this salad was beloved by the Queen Bona Sforza, the Italian princess (from the Duchy of Milan), who married Sigismund I the Old, the King of Poland and Grand Duke of Lithuania in the early part of the 16th Century.
Apparently the Queen was homesick for her native Italy where cucumbers were common and thus every time she ate it, it made her cry. Consequently the word mizeria comes from the Latin meaning misery.
I absolutely adore this dish as it combines sweet & sour flavour and it has a crunchy texture!
Equipment: Vegetable mandoline (optional)
Prep time: 5 min
- 2 cucumbers
- 150g Oatly Crème Fraiche
- 1 tsp. sugar
- 2 tsp. freshly squeezed lemon juice
- Small bunch of dill, chopped
- Salt & freshly ground pepper
1. You can keep the cucumbers’ skin, peel it or peel it in an alternating pattern every centimetre. Then using a vegetable mandoline (or a sharp knife) cut it into 2mm slices.
2. In a salad bowl mix the crème fraîche, sugar, lemon juice, dill & cucumbers. Add salt & pepper to taste. Leave for 30 min if possible for the flavours to combine.