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Cucumber Salad   Veg  CD  HD    French  10mins plus chilling

Serves 4   Cold   Vegetarian   Vegan  Vegetables  Herbs   Hors d'oeuvre    Appetizer Starter   Healthy Eating  Gluten Wheat Dairy Free   Eggless  France  Europe



1 1/2 Cucumbers

2 tbsp Finely chopped fresh Parsley

1 tbsp freshly chopped Tarragon

8 tbsp Olive Oil

2 tbsp White Wine Vinegar

Salt and Black Pepper

1 teasp Lemon Juice to serve

Watercress and Lettuce leaves to serve




1. Peel and thinly slice the cucumbers.


2. Combine the olive oil, wine vinegar and salt and freshly ground black pepper in a small bowl and mix well.


3. Place the cucumber slices in a bowl. Pour over half the dressing and toss the slices in it to marinate. Chill in the fridge for at least 30 minutes.


4. Just before serving, transfer the sliced cucumber to a large sieve or colander and drain off the excess dressing.


5. To serve - arrange the drained cucumber slices in a glass salad bowl or flat serving dish. Pour over the remaining French dressing and toss the salad gently. Sprinkle with finely chopped parsley and tarragon, and garnish with the lettuce leaves and watercress sprigs. 



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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