Cucumber Salad

From the kitchen of Carly

Paper-thin cucumber rounds bathed in a tangy vinegar dressing spiked with grainy mustard and sugar. The cucumbers weep their liquid first, then absorb all that sharp, clean flavor. Served cool on tender lettuce leaves with a silky oil finish.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 seedless cucumbers (1 1/2 to 1 3/4 pounds total)
  • 11 tablespoon sugar
  • 11/4 cup distilled white vinegar
  • 12 teaspoons grainy mustard
  • 1Bibb or Boston lettuce leaves
  • 12 tablespoons mild extra-virgin olive oil
  • 1Equipment: an adjustable-blade slicer

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.

  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.