Lemon Cucumber Salad

• 2 large english hothouse cucumbers
• 3 teaspoons coarse salt
• 14 cup lemon peel, finely julienned
• 14 cup orange peel, finely julienned
• 13 cup fresh orange juice
• 1 12 tablespoons fresh lemon juice
• 13 cup olive oil
• salt & freshly ground black pepper

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

hothouse cucumbers, coarse salt, lemon peel, orange peel, orange juice, lemon juice, olive oil, salt

Taken from www.food.com/recipe/lemon-cucumber-salad-232223 (may not work)