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Cucumber Salad This cucumber salad, a recipe of my father-in-law, Louis Augier, is a great favorite at our house. Here is my version. Even without "Grandpa's touch" the recipe is excellent. Cucumbers should be firm and preferably fairly long and narrow; so-called English cucumbers are very good. When they are thick and heavy, they tend to be very seedy. 4 to 5 cucumbers (approximately 2 pounds) 2 large sweet onions, peeled and sliced very thin (2 cups) 1 tablespoon salt 4 tablespoons distilled white vinegar 2 tablespoons vegetable oil 2 teaspoons sugar 1/2 teaspoon salt, if needed Peel the cucumbers and cut in halves. Seed them with a teaspoon. Cut into thin slices (no more than 1/3 inch thick). You should have 5 cups. Toss with the sliced onion and the tablespoon of salt. Drain the mixture in a colander for half an hour. Rinse the cucumbers briefly, then press them gently through fingers to extrude most of the water. Place in a bowl, and combine with the vinegar, oil, sugar, and a bit of extra salt if needed. Macerate, or serve right away. For a nice presentation serve in a tomato basket . To make the basket: Follow the curve of the tomato and cut 3 separate strips by slicing vertically. Stop three-quarters of the way down, leaving the strips attached at the base of the tomato. Then take a small knife and, holding it horizontally, cut the loose part from the center of the tomato and remove. 6 SERVINGS Return to Top | Back to Recipes |
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