Cucumber salad

Cucumber salad

By
From
How I cook
Serves
4-6
Photographer
Jason Lowe

This simple salad completes a celebratory meal perfectly. Both sharp and sweet, it is lovely with potatoes as well as lobster. Choose cucumbers that feel heavy for their size; their skin should be tight and vibrant in colour.

Ingredients

Quantity Ingredient
2 medium cucumbers
bunch dill, leaves only, finely chopped
3 tablespoons good-quality white wine vinegar
2 tablespoons caster sugar
sea salt
freshly ground black pepper

Method

  1. Peel the cucumbers, halve lengthways and scoop out the seeds. Slice as finely as you possibly can and then place the cucumber slices in a colander. Cover with a suitable-sized plate or saucer and place a heavy weight on top to press down. Set aside for an hour. The cucumbers will exude any excess moisture.
  2. Transfer the cucumber slices to a bowl and sprinkle over the chopped dill. In a separate small bowl, whisk the wine vinegar and sugar together with some salt and pepper and pour over the cucumbers. Cover and leave to stand for 1–2 hours.
  3. Taste the salad and adjust the seasoning as necessary, then pile into a shallow serving dish.
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