Cucumber Dill And Watercress Sauce Recipes

Steps:

• Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
• Whisk together the yogurt, chopped mint and 1 teaspoon of the olive oil in a small bowl and set the yogurt dressing aside.
• In a large bowl, toss the watercress, torn basil leaves, dill sprigs, chives, scallions, cucumber, radishes, feta cheese and walnuts together with the lemon juice, to taste. Season the salad with salt and pepper.
• Lay the lavash on a baking tray and toast bread on the center rack until warmed through, 2 to 3 minutes per side.
• To serve, mound the salad on one side of the warm bread and drizzle with the yogurt sauce. Fold the bread over the salad and slice the sandwiches in half on the bias. Serve immediately.

Steps:

• In a large serving bowl, combine cucumbers, onions and dill. In a medium size bowl combine sugar, vinegar, water and salt; stir until the sugar dissolves. Pour the liquid mixture over the cucumber mixture. Cover and refrigerate at least 2 hours before serving (the longer this dish marinates the tastier it is!).

Steps:

• Mix all ingredients well.
• Keep refrigerated.

Steps:

• In a large bowl, combine the cucumbers, onions, dill, and watercress. Add the remaining ingredients and stir until blended.From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.