- 4 small cucumbers or 1 English long cucumber
- 1tsp salt
- 1 shallot, thinly sliced
- 1tbsp dill, finely chopped
- 1tbsp flat-leaf or curly-leaf parsley, finely chopped
- 2tbsp cider vinegar
- 1tbsp raw mild honey
This dish is best made with small cucumbers, that have few seeds, if you can find them.
Cut some of the skin of the cucumbers away lengthways to create long thick or thin stripes. This can be done with a specially designed cutting tool or potato peeler. Cut the cucumbers in half lengthways and use a teaspoon to scrape out the seeds. Next lay the cucumber halves down onto a board and cut into half-moon shapes, about 2mm wide. Mix them in a bowl with the salt and then transfer to a sieve to drain for 30 minutes.
Gently press the cucumbers into the sieve with a large spoon to rid them of any remaining water. Mix with the remaining ingredients in a bowl. Taste and adjust the seasoning as necessary. Toss to combine and serve straight away or store, in a covered container, for up to 3 days in the fridge.
Recipe credit: Recipes and photographs taken from Around The World In Salads by Katie and Giancarlo Caldesi, photography by Helen Cathcart