Active Time

　　20 min

　　Total Time

　　1 1/2 hr

　　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.

　　

Ingredients

Makes 8 servings

　　2 seedless cucumbers (1 1/2 to 1 3/4 pounds total)

　　1 tablespoon sugar

　　1/4 cup distilled white vinegar

　　2 teaspoons grainy mustard

　　Bibb or Boston lettuce leaves

　　2 tablespoons mild extra-virgin olive oil

　　Equipment: an adjustable-blade slicer

　　

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.

　　Cooks Note

　　Cucumbers can be marinated, chilled, up to 1 day.