Lemon Cucumber Salad

This is an unusual salad, full of intriguing flavors. Perfect for a summr picnic menu. Originally from an August 1984 issue of Bon Appetit that had a feature on Picnics Made Perfect.

• Ready In: 28 mins
• Serves: 6

Ingredients

• 2  large  english hothouse cucumbers
• 3  teaspoons coarse salt
• 1⁄4 cup lemon peel, finely julienned
• 1⁄4 cup  orange peel, finely julienned
• 1⁄3 cup  fresh orange juice
• 1 1⁄2 tablespoons fresh lemon juice
• 1⁄3 cup olive oil
•  salt & freshly ground black pepper

Directions

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.