A simple post today, keeping our theme in tact. No need to embellish.
Concombres en Salade
Source : Elizabeth David’s French Provincial Cuisine
Cuisine: French, but International really
Prep time: 5 mins
Cooking time: 0 mins
Serves: 4 - 6 people, depending how you use it
ingredients
cucumber
best quality extra virgin olive oil
sea salt
chives, chervil or parsley
equipment
mandoline or sharp knife
method
Let’s listen to the words of Elizabeth:
“To slice a cucumber really thinly you need the instrument called a mandoline. In France, the cucumber is nearly always peeled (use a potato parer) and is best prepared a little time ahead. Slice it almost paper thin on the mandoline, sprinkle it with salt, put in a colander with a plate pressed down over it and leave to drain. After a minimum of half an hour press it dry and dress with oil, a few drops of vinegar, a pinch of sugar. Sprinkle with chopped chives, chervil or parsley.
The gherkin cucumbers, short and fat, which are used for pickling and which come into the shops in August, can be treated in the same fashion, and it is essential to peel them as their skins are apt to be better; then cut them in half lengthways and discard the course seeds before slicing them, and ne rather more generous with the sugar in the dressing.
As the season advances, ordinary cucumbers become full of seed and watery, and they too should have the seeds remove din the same way as the cornichon cucumbers.”
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21 responses so far ↓
Peter // November 26, 2007 at 9:38 am
Simply a delight. Greeks serve something like this at bars as “meze”. I think I’ll try your approach as well.
Lucy // November 26, 2007 at 11:20 am
She’s spot on that Ms David.
I’ve been enjoying re-reading the book. Enormously. Thanks, so very much, for the timely reminder.
Suganya // November 26, 2007 at 3:42 pm
Cuisine: International. Totally agree. Just change the herbs and it can be any cuisine you want.
Nags // November 26, 2007 at 7:11 pm
nice pic! refreshing recipe!
Maninas // November 26, 2007 at 9:06 pm
we make a similar thing in Croatia, minus the herbs, and plus a bit of red wine vinegar.
Lovely! I also love it with some sliced yellow pepper, and a bit of red onion added to it.
hannehanne // November 26, 2007 at 10:06 pm
I think I’m going to have to take your tip about Elizabeth David. What great, precise advice! And I’m imagining the nice cool flavours of cucumber in a simple salad like this… yum!
Asha // November 26, 2007 at 10:55 pm
Cucumber salad is the best, we had it Indian style for two day to recover from Thanksgiving feast!
myfrenchkitchen // November 26, 2007 at 11:19 pm
Simple is the way to go! Stunning photography and a this recipe is just always a winner!
Ronell
TBC // November 27, 2007 at 2:35 am
Love the first pic.
VegeYum // November 27, 2007 at 5:54 am
Thank you everyone for your lovely comments. I have really enjoyed hearing about the different variations on a cucumber theme. I also am so stunned by how everyone has responded to the Simplicity theme. I certainly needed a reminder - it is so easy to forget.
Cynthia // November 27, 2007 at 12:12 pm
This website is such a treasure trove. Thank you for visit my blog and letting me discover yours! I can’t wait to explore your archives.
You’ve been blog rolled and fed!
mandira // November 27, 2007 at 1:40 pm
delicious… we mix it with yogurt to make a great summer relish!
african vanielje // November 27, 2007 at 7:13 pm
your pictures are always so beautiful, although I have to disagree with Elizabeth (do I dare) and say cucumbers are best eaten, fresh and whole, in great big slices sprinkled with a little maldon salt
ellaella // November 27, 2007 at 9:50 pm
What gorgeous photos! It’s barely past 6 AM here and I am dying for cukes now with a little salt, pepper and red wine vinegar.
Rajeswari // November 27, 2007 at 11:06 pm
Thankyou for dropping by my blog and leaving your comments!
First time here and you have a unique blog …Photos look too gud..
simpleanddelicious // November 28, 2007 at 4:06 am
wonderful pics and very easy recipes..salads are really great relief after eating non for more than one day.. thanks for the comments in my blog, so could find out this..
See u,
VegeYum // November 28, 2007 at 8:33 pm
Hello everyone, so sorry for taking so long to get back to you. A full on week. Cynthia, thankyou for your kind comments. Glad you love my blog. I love doing it.
Mandira, yes, with yoghurt or cream - lovely.
African vanielje, I absolutely agree with you. Unadulturated. But then ED was writing about French approaches, so we can forgive her.
ella, so sorry for making you hungry! At 6 am too!
Rajesware (lovely name!) thanks!
simpleanddelicious, thanks too. Yes salads are all i crave sometimes.
kalva // December 1, 2007 at 11:28 pm
Cucumber closeup pic is so cooooooooool!
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