Cucumbers with Cream and Mint

• 2 cucumbers
• Salt
• 1/4 cup heavy cream
• 3 tablespoons olive oil
• Juice of 1/2 lemon
• Fresh-ground black pepper
• 3 mint sprigs, leaves only

1. Peel and slice: 2 cucumbers.
2. If the seeds are large and tough, cut the cucumbers in half lengthwise and scoop out the seeds with a spoon before slicing.
3. Place in a medium-size bowl and sprinkle with: Salt.
4. In another bowl, combine: 1/4 cup heavy cream, 3 tablespoons olive oil, Juice of 1/2 lemon, Fresh-ground black pepper.
5. Stir well.
6. If water has accumulated with the cucumbers, drain it off.
7. Pour the dressing over the sliced cucumbers and combine.
8. Coarsely chop: 3 mint sprigs, leaves only and toss with the cucumbers.
9. Taste and adjust the salt as needed.
10. Serve cool.
11. Add pounded garlic to the dressing.
12. Serve alongside sliced beets dressed with oil and vinegar.
13. Grate or dice the cucumbers and serve as a sauce over baked salmon.
14. Parsley, chervil, basil, or cilantro can be substituted for the mint.
15. Substitute plain yogurt for the cream.
16. Add spices such as cumin, coriander, or mustard seeds to the dressing.

cucumbers, salt, heavy cream, olive oil, lemon, freshground black pepper, mint sprigs

Taken from www.epicurious.com/recipes/food/views/cucumbers-with-cream-and-mint-387142 (may not work)