Borage and Cucumbers in Sour Cream Dressing

serves 6 to 8

3 long cucumbers
salt
1/2 pint sour cream or plain yogurt
2 tablespoons rice vinegar
1/2 teaspoon celery seed
1/4 cup chopped scallions
1 teaspoon sugar
salt and freshly ground pepper
1/4 cup very young borage leaves, finely chopped
garnish: borage flowers or chive blossoms

Wash, score, and very thinly slice the cucumbers. Salt lightly and let stand in a colander for 30 minutes to drain. Rinse off the salt and pat dry with paper towels.

In a bowl, mix remaining ingredients, adding salt and pepper to taste. Add cucumbers and toss lightly. Garnish with borage flowers or chive blossoms. Refrigerate 1 hour before serving.

Developed by Fran Raboff, for Shepherds Garden Seeds.