Cucumber Salad

Name: Cucumber Salad
Ingredients: 2 whole Large cucumbers (English or slicing cucumbers); 1 tsp Salt (Plus more for tossing if needed); 3 tbsp Salad oil or olive oil (Use plenty to coat slices thoroughly); 0.25 tsp Black pepper (Freshly ground); 1 tsp Vinegar (Use very little; white wine or malt vinegar); 1 piece Ice (Optional, for serving on top)

A classic Anglo-Indian method for preparing cucumber salad that ensures crispness. By salting the cucumbers to draw out moisture and coating them in oil before adding vinegar, the slices remain crunchy rather than becoming soggy or tasting like sour pickles. Best served ice-cold.

Ingredients

2 whole Large cucumbers (English or slicing cucumbers)
1 tsp Salt (Plus more for tossing if needed)
3 tbsp Salad oil or olive oil (Use plenty to coat slices thoroughly)
0.25 tsp Black pepper (Freshly ground)
1 tsp Vinegar (Use very little; white wine or malt vinegar)
1 piece Ice (Optional, for serving on top)

Instructions

1Peel the cucumbers completely. Cut them into slices as thin as possible (a mandoline slicer is recommended for best results).
2Mix the sliced cucumbers with the salt. Let them stand for about 20 minutes, tossing them occasionally. This process extracts the excess water from the vegetable.
3Thoroughly drain off all the extracted water. Add plenty of oil to the cucumber and mix well so that every single slice comes in contact with the oil. This coating is crucial to prevent the vinegar from soaking in too deeply.
4Now add the pepper and a very small amount of vinegar. Mix thoroughly. (Note: Adding vinegar before the oil would cause the slices to taste like sour pickles).
5Place the salad in an ice-chest or refrigerator for at least one hour before serving. For presentation, you may place a piece of ice on top of the cucumber to keep it very cold.