This is another one of many different “crudités” that French people will prepare for a Sunday lunch, along with grated carrots, red cabbage, macédoine, etc…

Field cucumbers are best. If the skin is coarse and bitter, peel the cucumber first, then cut it in fairly thin slices. Lay them on a large plate and sprinkle with  fine salt, about a tbsp or so. Refrigerate for at least 30 minutes, then drain, rinse quickly, and drain again. Pat dry.

Serve with a vinaigrette made of 1tsp grainy Dijon mustard, 1 tbsp cider vinegar,  2 tbsp canola or peanut oil. Mix well and add fresh ground pepper! Sprinkle with chopped  curly parsley.

This recipe is supposed to make cucumbers easier to digest. I can’t prove that, but for sure , by drawing the water out, it makes them very crunchy and that is a wonderful easy way to prepare them.