Forget fuss—the key to this recipe is leaving everything alone. Tossing cucumbers with salt and then letting them drain prevents their moisture from diluting the flavors of the finished dish. A long, unattended marination enhances the sweet-sour blend of sugar and white vinegar that makes this salad especially refreshing.
Cucumbers can be marinated, chilled, up to 1 day.
Recipe information
Total Time
1 1/2 hr
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Cut cucumbers into thin (1/16-inch) rounds with slicer. Toss with 2 teaspoons salt in a colander, then drain 30 minutes. Squeeze excess liquid from cucumbers.
Step 2
Whisk together sugar, vinegar, and mustard in a large bowl, then stir in cucumbers. Marinate, chilled, at least 2 hours.
Step 3
Drain cucumbers, reserving marinade, and mound on lettuce. Whisk oil into reserved marinade and drizzle over salad.
