Well I have to admit that my Sunday feast looked nothing like this but I forgot to take pictures. What a loser! But it looked so amazing. Then we ate it.
Slow cooked shredded pork belly with wine with chicory and cornichons.
Carrot, cumin and harrisa dip.
Norwegian cucumber & dill salad [The Cardinal's recipe]
Plus there was like olives, bread, cheese, anchovies etc.
I’m so sad there were no pictures cause it really was a sight to behold. And I was told that it was an excellent lunch. Thank god.
Here is the Cucumber Salad recipe that I made which The Cardinal confirms is similar enough to hers. Only we both only make about a quarter of it.
Cucumber Dill Salad
4 large cucumbers
1 cup cider vinegar
1/4 cup granulated sugar
salt and black pepper, to taste
1 medium red onion, thinly sliced and broken into rings
3 tbs. fresh dill, finely chopped
- Wash the cucumbers and partially remove their peel in lengthwise strips, using either a vegetable peeler or the tines of a fork. Make sure to leave a bit of dark green skin between each stripe.
- Thinly slice each cucumber. Place the slices in a large non-metal bowl and pour on the cider vinegar, sugar, salt, and pepper. Stir or toss the mixture gently until the sugar is dissolved.
- Add the onion slices and fresh dill, then toss well to combine. Let the mixture marinate for at least half an hour before serving.
- It’s best to serve any leftovers at room temperature. So refrigerate any remains, but let the seasoning be enhanced by a little time on the table before dining.
Hopefully it looks a bit like this:
I LOVE COOKING.
I feel like this today!