There are many varieties of cucumbers, each with its own flavor and texture. I especially like Armenian, Japanese, and lemon cucumbers.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Peel and slice: 2 cucumbers.
Step 2
If the seeds are large and tough, cut the cucumbers in half lengthwise and scoop out the seeds with a spoon before slicing. Place in a medium-size bowl and sprinkle with: Salt.
Step 3
In another bowl, combine: 1/4 cup heavy cream, 3 tablespoons olive oil, Juice of 1/2 lemon, Fresh-ground black pepper.
Step 4
Stir well. If water has accumulated with the cucumbers, drain it off. Pour the dressing over the sliced cucumbers and combine. Coarsely chop: 3 mint sprigs, leaves only and toss with the cucumbers. Taste and adjust the salt as needed. Serve cool.
Variations
Step 5
Add pounded garlic to the dressing.
Step 6
Serve alongside sliced beets dressed with oil and vinegar.
Step 7
Grate or dice the cucumbers and serve as a sauce over baked salmon.
Step 8
Parsley, chervil, basil, or cilantro can be substituted for the mint.
Step 9
Substitute plain yogurt for the cream.
Step 10
Add spices such as cumin, coriander, or mustard seeds to the dressing.
