Today´s recipefor our FFWD groupis about cucumbers. They are not really my thing. There are so many othervegetables to try that I never seem to get to the cucumbers.
Though there was asummer when I was a teenager, while vacationing with my best friend,almost every night, while the barbecue was in full swing, we would preparecucumber salad. We took the time to thinly slice cucumbers, I mean mandolinthin, by hand with a butcher´s knife. We patiently cut almost see-throughslices, tossed them in salt, rinsed them and ate them with olive oil andvinegar. But that´s old history.
Today Dorie Greenspan, in her book Around MyFrenchTable,inspires us to make the simplest mix of cucumbers (salted and rinsed), ricevinegar or white vinegar with a bit of sugar, and pepper flakes. Then a fewhours stay in the fridge and you’re ready to roll. The cilantro or parsleygarnish is an option, but it’s pretty.