Friday, May 29, 2015

Cucumber Salad


1-1/2 cucumbers
2 tbsp. finely chopped fresh parsley
1 tbsp. freshly chopped tarragon
8 tbsp. olive oil
2 tbsp. white wine vinegar
Salt and black pepper
1 tsp. lemon juice to serve
enough: Watercress and lettuce leaves to serve

      Peel and thinly slice cucumbers.  Combine olive oil, wine vinegar, salt and black pepper in a small bowl and mix well.  Place cucumber slices in a bowl.  Pour over 1/2 dressing and toss slices in it to marinate.  Chill in refrigerator at least 30 minutes.  Just before serving, transfer sliced cucumber to a large sieve or colander; drain excess dressing.  To serve:  Arrange drained cucumber slices in a glass salad bowl or flat serving dish.  Pour over remaining French dressing and toss salad gently.  Sprinkle with finely-chopped parsley and tarragon, garnish with lettuce leaves and watercress sprigs. Makes 4 servings.

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