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.