The cucumber crop at Quail Hill has been the gift that keeps on giving. Just this morning, members were invited to take home 12 cucumbers each! After enjoying a hayride tour of the farm! I've ordered my pickling spices, but in the meantime I'm enjoying the following salad, which is as refreshing to eat as it is simple to prepare.
Cucumber Salad with Champagne Vinegar
Serves 6
4 small cucumbers, halved, seeded, and cut into 1/4-inch-thick half-moons
1 teaspoon sea salt
3 tablespoons extra-virgin olive oil
1 tablespoon champagne vinegar
1 tablespoons finely chopped fresh parsley
1. Combine the cucumbers and salt in a large colander set over a bowl. Fill a large zipper-lock bag with ice, place the bag on top of the cucumbers to weight them down, and let stand, removing the bag of ice to toss the cucumbers once or twice, for 30 minutes.
2. Toss the salted cucumbers (no need to rinse them), oil, vinegar, and parsley in a bowl. Serve immediately or cover with plastic wrap and chill for up to 3 hours before serving.
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