Cucumber Salad with Chervil

Salade de concombres à la crème de cerfeuil

Preparation info

  • For

    two

    people
    • Difficulty

      Easy

    • Ready in

      3 hr

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Ingredients

  • 2 cucumbers
  • 3 tablespoons coarse salt
  • 2 tablespoons

Method

  1. Peel the cucumbers thinly with a potato-peeler. Cut them in half lengthways, and hollow out the seeds with a teaspoon. Then, slice the cucumber halves as finely as possible. Put the slices in a bowl and cover them with 3 tablespoons of coarse salt (fine salt would do instead)