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Title: Danish Salted Cucumber Salad
Categories: Five, Squash, Citrus
Yield: 5 servings

2 English cucumbers; cut
- longway, seeded, sliced
- 1/4" on a bias
2 tb Kosher salt
2 tb Fresh lemon juice
2 tb Fine chopped fresh dill
2 tb Fine chopped fresh chervil
- or cilantro

Edible flowers, such as chive, turnip, forget-me-not, or
cabbage flowers, for garnish

In a medium bowl, toss the cucumbers with the salt and
lemon juice; set aside for 15-30 minutes (the longer the
cucumbers rest, the less water they will have and the
saltier they will taste). Drain and discard the excess
liquid, taste the cucumbers, and adjust the lemon juice
and salt as needed. Add the dill and chervil, and toss
to incorporate.

Transfer the mixture to a large serving platter. Garnish
with edible flowers and serve.

By Niclas Grønhøj Møller

Yield: serves 4-6 People

RECIPE FROM: https://www.saveur.com

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