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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is from a cookbook called The Silver Spoon. It was recently translated into English and is supposed to be the most used cookbook in Italy. I have enjoyed browsing through this book and have already made several recipes. Thought I'd share. Ingredients:
2 cucumbers, peeled and finely sliced |
1 tablespoon fresh dill, chopped |
1 tablespoon lemon juice |
1 tablespoon olive oil |
20 black olives, stoned and quartered |
salt |
Directions:
1. Put the cucumber slices in a colander, sprinkle with a little salt and leave to drain for 30 minutes.
2. Rinse the cucumbers, drain, pat dry and put in a salad bowl.
3. Sprinkle with dill, drizzle with lemon juice and oil.
4. Add the olives, season with salt if necessary and toss.
5. Leave to stand for a few minutes, then serve.
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