CUCUMBER SALAD

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Cucumber Salad image

Provided by Ruth Cousineau

Categories     Salad     Mustard     No-Cook     Christmas     Vegetarian     Dinner     Cucumber     Healthy     Christmas Eve     Lettuce     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

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
Equipment: an adjustable-blade slicer

Steps:

  • 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.
  • Whisk together sugar, vinegar, and mustard in a large bowl, then stir in cucumbers. Marinate, chilled, at least 2 hours.
  • Drain cucumbers, reserving marinade, and mound on lettuce. Whisk oil into reserved marinade and drizzle over salad.

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