Cucumber salad (prodigy)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Cucumbers peeled and sliced thin | |
| 1 | Garlic clove; peeled | |
| Salt | ||
| ¼ | cup | Vinegar |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Water |
| Watercress | ||
Directions
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