Cucumber salad (prodigy)

Yield: 4 Servings

Measure Ingredient
3 Cucumbers peeled and sliced thin
1 Garlic clove; peeled
Salt
¼ cup Vinegar
2 tablespoons Sugar
2 tablespoons Water
Watercress

COVER THE CUCUMBERS WITH WATER. Add the garlic and sprinkle well with salt, stirring to dissolve the salt. Let stand 1 hour. Drain, pressing gently to get rid of excess liquid, and discard garlic. Stir the vinegar, sugar and 2 tablespoons water together until the sugar is dissolved. Pour over the cucumbers and stir. Add salt to taste.

Chill well, drain and serve on a bed of watercress.

MARION CUNNINGHAM

PRODIGY GUEST CHEFS COOKBOOK

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