Cucumber Salad

Cucumber sliced paper-thin and dressed simply with oil, vinegar and pepper. Scoring the skin into stripes before slicing gives each round a fluted edge — an old trick that takes about a minute.

Time: 15 min · Salad

Ingredients

• cucumber — 1 pc
• olive oil — 2 tbsp
• white wine vinegar — 1 tbsp
• salt — 0.5 tsp
• black pepper — 1 pinch
• lettuce leaves — 4 pcs

Instructions

1. Trim both ends off the cucumber and peel it.
2. Run the tines of a fork down the length of the cucumber, pressing in, to score grooves all around it.
3. Slice it as thinly as you can, crosswise — the grooves give each slice a fluted edge.
4. Chill the slices for ten minutes.
5. Whisk the oil, vinegar, salt and pepper together.
6. Lay the cucumber over lettuce leaves, spoon the dressing over and serve cold.

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