This crisp and refreshing cucumber salad which features in 'A Second Dudley Book of Recipes' (1914) is a great accompaniment for almost any red meat or fish dish.
Original Recipe: 'Cucumber Salad' (Book 3, 1914)
Speed: 40 mins. | Serves: 2
Table salt - enough for a light sprinkling
1 dessert spoonful of extra virgin olive oil
1 ½ tsp. vinegar
A small handful of parsley - finely chopped, flatleaf
1. Carefully peel the cucumbers and then cut into two lengthwise.
2. Remove the seeds and 'slice finely'. We julienned ours so that each slice was around an inch in length by up to 5mm thick.
3. Place the slices in a bowl and sprinkle with table salt. Leave these to drain off their moisture for around 25 minutes. We put ours in the fridge for this step.
4. After 25 minutes, press the cucumber in a cloth (or strong kitchen towel, as we did) to remove the moisture.
5. Place the cucumber in a glass bowl and season with the pepper, oil and vinegar.
6. Sprinkle a little finely chopped parsley over the top and serve.
Note: The original recipe did not detail how much of each ingredient to use, so we have had to assume the amounts.
Original Recipe for 'Cucumber Salad'
'BOOK 3': A Second Dudley Book of Recipes (1914)
Collected and Arranged By: Georgina Ward, Countess of Dudley
Publisher: Hutchinson & Co. (Paternoster Row, London, England, U.K.)