In last week's A La Carte story about Dressings for Summer from the Knight-Ridder News Service, there was an error in the recipe for Cucumber Salad. Here is the correct recipe:
2 English cucumbers, peeled, cut in half lengthwise, seeded and cut into 1/4 -inch slices
2 tablespoons salt
1/4 cup freshly squeezed lemon juice
freshly ground white pepper to taste
1 1/4 cups low-fat or plain yogurt
1/4 cup chopped fresh mint
1/4 cup chopped fresh dill
sprigs of mint or dill for garnish
In a colander, combine the cucumbers and salt. Place a bowl on top of the cucumbers and weigh bowl down with several unopened cans. Allow to drain until cucumbers are limp, about 1 hour. Rinse under cold running water, then submerge in ice water until recrisped, about 5 minutes. Drain well and pat dry with paper towels. Taste the cucumber to verify they are not salty; if they are, repeat the rinsing steps.
Transfer to a medium-size bowl. Add the lemon juice, mixing well. Add a generous -- of white pepper. Stir in yogurt, dill and mint. Adjust additional salt and pepper to taste. Refrigerate. Garnish with the herbs just before serving.