Salade de Concombre

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

In France cucumber is usually served as a hors d’œuvre salad. In this case it is peeled and cut in thin pieces, then sprinkled with salt and left for about one hour. The salt brings the water out of the vegetable, which is then well squeezed in a cloth, the seasoning being only pepper and wine vinegar.