Lemon Cucumber Salad

Name: Lemon Cucumber Salad
Prep time: 25 min
Cook time: 3 min
Total time: 28 min
Yield: 6 serving(s)
Ingredients: 2 large english hothouse cucumbers; 3 teaspoons coarse salt; 1/4 cup lemon peel, finely julienned; 1/4 cup orange peel, finely julienned; 1/3 cup fresh orange juice; 1 1/2 tablespoons fresh lemon juice; 1/3 cup olive oil; salt & freshly ground black pepper

Submitted by Leslie in Texas

"This is an unusual salad, full of intriguing flavors. Perfect for a summr picnic menu. Originally from an August 1984 issue of Bon Appetit that had a feature on Picnics Made Perfect."

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Ready In:: 28mins
Ingredients:: 8
Serves:: 6

ingredients

2 large english hothouse cucumbers
3 teaspoons coarse salt
¹⁄₄ cup lemon peel, finely julienned
¹⁄₄ cup orange peel, finely julienned
¹⁄₃ cup fresh orange juice
1 ¹⁄₂ tablespoons fresh lemon juice
¹⁄₃ cup olive oil
salt & freshly ground black pepper

directions

Halve each cucumber lengthwise.
Cut long grooves in skin using fork.
Scoop out hollow in center of each using a melon ball cutter; discard seeds and pulp.
Slice cucumbers 1/4 inch thick.
Place cucumber slices in colander, sprinkle with salt and gently toss;drain 30 minutes.
Rinse in cold water and pat dry.
Blanch citrus peels in simmering water 3 minutes; rinse in cold water and pat dry.
Blend juices in small nonaluminum bowl.
Whisk in oil in thin stream;season to taste with salt and pepper.
Mix in cucumbers and peels.
Refrigerate at least 2 hours.