Ingredients with Measurements:
- 1 Lukanka sausage, sliced
- 2 cucumbers, sliced
- 1/2 red onion, sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the sliced Lukanka sausage, sliced cucumbers, and sliced red onion.
2. In a separate bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to make the dressing.
3. Pour the dressing over the Lukanka and cucumber mixture and toss to coat.
4. Add the chopped parsley and dill and toss again to combine.
5. Serve chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 8g
- Protein: 10g
Substitutions for ingredients:
- Lukanka sausage can be substituted with any dry-cured sausage, such as salami or chorizo.
- Red onion can be substituted with any type of onion.
- Parsley and dill can be substituted with any fresh herbs.
Variations:
- Add sliced tomatoes or bell peppers for extra flavor and color.
- Use a different type of vinegar, such as balsamic or apple cider vinegar, for a different flavor profile.
- Add crumbled feta cheese for a creamy and tangy addition.
Tips and tricks:
- Use a mandoline or vegetable slicer to slice the cucumbers and red onion thinly and evenly.
- Let the salad marinate in the dressing for at least 30 minutes before serving to allow the flavors to meld together.
- Serve the salad with crusty bread to soak up the dressing.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Lukanka and cucumber salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on a platter for a family-style presentation.
- Garnish with additional chopped herbs or a sprinkle of paprika for extra color and flavor.
Garnishes:
- Chopped herbs, paprika, or crumbled feta cheese.
Pairings:
- Serve with a glass of chilled white wine or a cold beer.
Suggested side dishes:
- Crusty bread, grilled vegetables, or a simple green salad.
Troubleshooting advice:
- If the salad is too dry, add more olive oil or vinegar to taste.
- If the salad is too salty, rinse the Lukanka slices before adding them to the salad.
Food safety advice:
- Make sure to wash the cucumbers and herbs thoroughly before using them in the salad.
- Store leftover salad in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Lukanka is a type of Bulgarian dry-cured sausage that is made with beef, pork, and spices.
Flavor profiles:
- The Lukanka sausage adds a smoky and savory flavor to the salad, while the cucumbers and herbs provide a fresh and crisp contrast.
Serving suggestions:
- Lukanka and cucumber salad is a perfect appetizer or side dish for a summer barbecue or picnic.
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Region: Bulgarian