There are many varieties of cucumbers, each with its own flavor and texture. I especially like Armenian, Japanese, and lemon cucumbers.

　　

Ingredients

4 servings

　　2 cucumbers

　　Salt

　　1/4 cup heavy cream

　　3 tablespoons olive oil

　　Juice of 1/2 lemon

　　Fresh-ground black pepper

　　3 mint sprigs, leaves only

　　

Step 1

Peel and slice: 2 cucumbers.

　　

Step 2

If the seeds are large and tough, cut the cucumbers in half lengthwise and scoop out the seeds with a spoon before slicing. Place in a medium-size bowl and sprinkle with: Salt.

　　

Step 3

In another bowl, combine: 1/4 cup heavy cream, 3 tablespoons olive oil, Juice of 1/2 lemon, Fresh-ground black pepper.

　　

Step 4

Stir well. If water has accumulated with the cucumbers, drain it off. Pour the dressing over the sliced cucumbers and combine. Coarsely chop: 3 mint sprigs, leaves only and toss with the cucumbers. Taste and adjust the salt as needed. Serve cool.

　　

Variations

Step 5

Add pounded garlic to the dressing.

　　

Step 6

Serve alongside sliced beets dressed with oil and vinegar.

　　

Step 7

Grate or dice the cucumbers and serve as a sauce over baked salmon.

　　

Step 8

Parsley, chervil, basil, or cilantro can be substituted for the mint.

　　

Step 9

Substitute plain yogurt for the cream.

　　

Step 10

Add spices such as cumin, coriander, or mustard seeds to the dressing.

　　The Art of Simple Food