Quick Weeknights · Polish
Mizeria
A classic cucumber salad featuring thin slices dressed in a tangy, creamy dill sauce.
Why This Works
Salting the cucumbers ensures the dressing stays thick and creamy rather than watery.
The Upgrade
Add a teaspoon of finely diced shallot for a subtle, oniony bite.
Chef's Secret
Michelin TechniqueAlways use cold sour cream to ensure the salad remains crisp and refreshing upon serving.
Ingredients
Total time including resting: 15 min
Directions
Place cucumber slices in a colander, sprinkle with salt, and let sit to release excess moisture.
10 minPat the cucumbers dry thoroughly with paper towels.
2 minIn a medium bowl, whisk together the sour cream, lemon juice, and sugar until smooth.
2 minFold in the dill.
1 minGently fold in the dried cucumber slices.
1 minWine Pairing
Sauvignon Blanc
White Wine
The BottleCloudy Bay Sauvignon Blanc
The herbaceous, green-note profile of a pungent Sauvignon Blanc highlights the fresh dill and crisp cucumber. Its sharp acidity perfectly matches the tangy cream dressing.
Nutrition per Serving
85
calories
2g
protein
6g
carbs
6g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Pan-Fried Chicken Cutlet
A crispy, thin breaded chicken breast provides the substance needed for this creamy salad.
Ingredients
Directions
Season the pounded chicken cutlets evenly with salt and pepper.
Dredge the cutlets in flour, shaking off excess, then dip into the beaten egg.
Press the chicken firmly into the panko until uniformly coated.
Heat the clarified butter in a heavy skillet over medium-high heat until shimmering.
Fry the cutlets for 2 to 3 minutes per side until deeply golden and crisp.
Drain briefly on a wire rack before serving alongside the chilled mizeria.
Side Dish
Boiled New Potatoes
Simple potatoes with fresh parsley complement the creamy dressing of the mizeria.
Ingredients
Directions
Place potatoes in a large pot and cover with cold, salted water by one inch.
Bring to a boil over medium-high heat and simmer for 12 to 15 minutes until just tender when pierced with a paring knife.
Drain thoroughly and return the potatoes to the warm pot for 30 seconds to evaporate excess moisture.
Add the butter, tossing gently to coat evenly.
Fold in the fresh parsley, sea salt, and black pepper.
Serve immediately while hot, ensuring the earthy flavor complements the chilled mizeria.
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