Cucumber Salad
This recipe creates a refreshing and crisp cucumber salad, perfect as a light side dish. Thinly sliced cucumbers are seasoned and allowed to release excess water, then tossed in a tangy and slightly sweet dressing made with vinegar, mustard, and olive oil. Served over tender lettuce leaves, it's a vibrant and easy-to-prepare addition to any meal.
Equipment
- 1 Adjustable-blade slicer (Mandoline) Ensures uniform, thin slices for optimal texture.
- 1 Large Mixing Bowl For salting cucumbers and combining ingredients.
- 1 Whisk For emulsifying the dressing ingredients smoothly.
- 1 Colander For draining excess liquid from salted cucumbers.
- 1 Clean kitchen towel or paper towels For patting cucumbers dry after draining.
Ingredients
Main
- 2 seedless cucumbers 1 1/2 to 1 3/4 pounds total
- 1 tablespoon sugar
- 1/4 cup distilled white vinegar
- 2 teaspoons grainy mustard
- Bibb or Boston lettuce leaves
- 2 tablespoons mild extra-virgin olive oil
- Equipment: an adjustable-blade slicer
Instructions
- Wash and thinly slice the seedless cucumbers using an adjustable-blade slicer to achieve uniform, very thin rounds.
- Place the cucumber slices in a large mixing bowl and toss them with 1 tablespoon of sugar. Allow them to sit for 30 minutes to draw out excess moisture.
- While the cucumbers are resting, prepare the dressing: in a separate small bowl, whisk together the 1/4 cup distilled white vinegar and 2 teaspoons grainy mustard until well combined.
- Slowly drizzle in 2 tablespoons of mild extra-virgin olive oil into the vinegar mixture while continuously whisking to emulsify the dressing.
- After 30 minutes, transfer the cucumber slices to a colander and drain thoroughly, pressing gently to release as much liquid as possible.
- Pat the drained cucumber slices very dry using a clean kitchen towel or paper towels. This step is crucial for a crisp salad and to prevent a watery dressing.
- Return the dried cucumber slices to the large mixing bowl.
- Pour the prepared dressing over the cucumbers and toss gently to coat all the slices evenly.
- Cover the bowl and refrigerate the cucumber salad for at least 30 minutes, or up to several hours, to allow the flavors to meld and the salad to chill thoroughly.
- To serve, arrange Bibb or Boston lettuce leaves on a serving platter or individual plates, and spoon the chilled cucumber salad over the lettuce.
Notes
Achieving the perfect texture for this cucumber salad is paramount. Slicing the cucumbers uniformly thin, ideally with a mandoline, ensures they absorb the dressing evenly and remain crisp. Do not skip the salting step; it draws out excess water, preventing a watery salad and concentrating the cucumber's flavor. Pat them thoroughly dry after draining. For an elevated touch, consider adding a pinch of freshly cracked black pepper or a sprinkle of chopped fresh dill or chives just before serving. Taste and adjust the sugar and vinegar in the dressing to balance sweetness and acidity according to your preference. Chill thoroughly before serving for best results.