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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Forget fuss—the key to this recipe is leaving everything alone. Tossing cucumbers with salt and then letting them drain prevents their moisture from diluting the flavors of the finished dish. A long, unattended marination enhances the sweet-sour blend of sugar and white vinegar that makes this salad especially refreshing. Ingredients:
2 seedless cucumbers (1 1/2 to 1 3/4 pounds total) |
1 tablespoon sugar |
1/4 cup distilled white vinegar |
2 teaspoons grainy mustard |
bibb or boston lettuce leaves |
2 tablespoons mild extra-virgin olive oil |
Directions:
1. Cut cucumbers into thin (1/16-inch) rounds with slicer. Toss with 2 teaspoons salt in a colander, then drain 30 minutes. Squeeze excess liquid from cucumbers.
2. Whisk together sugar, vinegar, and mustard in a large bowl, then stir in cucumbers. Marinate, chilled, at least 2 hours.
3. Drain cucumbers, reserving marinade, and mound on lettuce. Whisk oil into reserved marinade and drizzle over salad.
4. CooksÂ’ note: Cucumbers can be marinated, chilled, up to 1 day.
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