FARMER'S CHOP SUEY
"No one knows how this simple dairy salad came to be, but it has been a hot-weather favorite in Jewish-American kitchens for at least a century. Served with good pumpernickel or rye bread, it is a light, satisfying summer lunch."
1 bunch radishes, sliced thin
2 small cucumbers, sliced thin
1 bunch diced scallions, including tops
2 cups sour cream
1 large tomato, cut into bite-sized cubes
Salt and pepper, to taste
2 cups farmer cheese, pot cheese, or dry-curd cottage cheese (optional, for serving)
Combine radishes, cucumbers, and scallions with sour cream. Gently fold in tomatoes. Season to taste. Serve chilled.
For a more substantial salad, serve atop a mound of pot cheese, farmer cheese, or cottage cheese.
Makes 4 servings
Source: Blue Plate Specials and Blue Ribbon Chefs by Jane and Michael Stern
"No one knows how this simple dairy salad came to be, but it has been a hot-weather favorite in Jewish-American kitchens for at least a century. Served with good pumpernickel or rye bread, it is a light, satisfying summer lunch."
1 bunch radishes, sliced thin
2 small cucumbers, sliced thin
1 bunch diced scallions, including tops
2 cups sour cream
1 large tomato, cut into bite-sized cubes
Salt and pepper, to taste
2 cups farmer cheese, pot cheese, or dry-curd cottage cheese (optional, for serving)
Combine radishes, cucumbers, and scallions with sour cream. Gently fold in tomatoes. Season to taste. Serve chilled.
For a more substantial salad, serve atop a mound of pot cheese, farmer cheese, or cottage cheese.
Makes 4 servings
Source: Blue Plate Specials and Blue Ribbon Chefs by Jane and Michael Stern
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