Finely sliced cucumber salad
( SERVES 4 )
In this recipe for cucumber salad, the cucumbers are sliced as thinly as possible and salted so that they wilt but still retain a tender bite. If you wish, you can also trickle a tablespoon of cream combined with a teaspoon of plain yoghurt over the salad just before serving.
- Lightly peel the cucumber with a potato peeler. The rim of the cucumber slices should still be pale green. Slice paper thin, using a V-slicer, mandolin, potato peeler or knife. Spread out on a platterand sprinkle with the salt. Leave for 30 minutes, then drain off the liquid.
- Sprinkle with the spring onions, vinegar, sugar and pepper. Leave in a cool place for another 30 minutes or up to several hours.
- Sprinkle with chives before serving.