Cucumber Salad

         Yield: 4 Servings
Categories: Salads

3 Cucumbers - peeled and sliced thin 1 Garlic clove; peeled Salt 1/4 c Vinegar 2 tb Sugar 2 tb Water Watercress COVER THE CUCUMBERS WITH WATER. Add the garlic and sprinkle well with salt, stirring to dissolve the salt. Let stand 1 hour. Drain, pressing gently to get rid of excess liquid, and discard garlic. Stir the vinegar, sugar and 2 tablespoons water together until the sugar is dissolved. Pour over the cucumbers and stir. Add salt to taste. Chill well, drain and serve on a bed of watercress. MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK