Strawberry Salad


For a ravishingly pretty salad to go with a cold fowl or fish, peel a cucumber (or as many as you require) and slice very thinly on a mandolin, if you have one; or do it by eye with a sharp knife. Sprinkle with a little salt and place between two plates with a weight on top for an hour or so, pouring off the liquid at intervals. Cut an equal amount of strawberries into horizontal slices, grind some black pepper over them and sprinkle with a little lemon juice or balsamic vinegar. Just before you eat, mix the two ingredients together.