Julia Child's Cucumber Salad ♥ Recipe

Today's quick cucumber salad recipe, from no other than Julia Child: How to soak large, seedy cucumbers so they'll be not just edible but tasty! Low carb. Vegan. Weight Watchers 1 point!

~recipe reposted 2012~
to honor the 100th anniversary of the birth of Julia Child,
a world-wide celebration happening online, in restaurants and in homes
~more recently updated recipes~

Summer 2009: Seems we can't turn around without stumbling over another story of Julie & Julia, the blog-turned-book-turned-movie that opens nationwide on August 7. Just yesterday, the St. Louis Post-Dispatch climbed aboard the Julie & Julia wagon with a story about four St. Louis food bloggers (2011 update, sorry, the Post-Dispatch has removed the online story) whose blogs are also 'projects', including yes, A Veggie Venture! (more about the bloggers in the story)

Summer 2009: Seems I can't turn around without stumbling over a cucumber, the 'small' ones about six inches long, the 'big' ones a foot or more. That's a lot of cucumber to consume! So I've been looking for cucumber recipes where the 'cucumber' is front and center, not just an add-in for wet crunch. Julia Child to the rescue: her The Way to Cook writes about how to make cucumbers less 'burpy' at least a half dozen times. "Soak cucumbers in a little vinegar, sugar and water". Okay, Julia, got it. And soaking the cucumber flesh really did make a difference, especially to preserve them for a few days to make – whatever –
with. I've got a big batch in the refrigerator right now, the first chunks were used in a simple but gorgeous Cucumber Salad.
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