Cucumber Salad
A refreshing salad featuring thinly sliced cucumbers marinated in a tangy vinaigrette with grainy mustard, served on a bed of crisp lettuce leaves.
4 servings
2 hr 40 min
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Ingredients
- •2 whole seedless cucumbers
- •1 tablespoon sugar
- •¼ cup distilled white vinegar
- •2 teaspoons grainy mustard
- •1 head Bibb or Boston lettuce
- •2 tablespoons mild extra-virgin olive oil
- •1 piece adjustable-blade slicer
Cooking Instructions
- 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.
35 min
- 2.
Whisk together sugar, vinegar, and mustard in a large bowl, then stir in cucumbers. Marinate, chilled, at least 2 hours.
120 min
- 3.
Drain cucumbers, reserving marinade, and mound on lettuce. Whisk oil into reserved marinade and drizzle over salad.
5 min
