Cucumber Salad
Ingredients
Directions
Prepare
Cut about an inch off the blossom end of the cucumber.
Pare and slice the cucumber very thinly.
Soak the slices in cold water until very crisp.
Serve
Serve with French dressing.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cucumber
- Provides the crisp, watery body of the salad, which cold soaking firms up further.
- French dressing
- Adds acidity, sweetness and fat that season the cucumber slices.
The step that matters
Soak the slices in cold water until very crisp. Cucumber is mostly water, and soaking in cold water lets its cells take up moisture and firm up. Soaking too briefly leaves the slices limp, and soaking too long can waterlog them and dilute their flavour.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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