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.