Peel the cucumbers, slice finely, salt and leave to sweat in a sieve for 1/2 hour. Wipe dry, put into a salad bowl with the lemon juice, stir. Divide between six plates, pepper. Slice the cheese thinly. Arrange on the cucumber slices. Sprinkle with a dash of hazelnut oil.
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1 2/3 lb cucumber
2 oz slightly hard Saint-Maur farm cheese or any similar goat cheese
3 1/3 tbsp lemon juice
31/3 tbsp hazelnut oil
salt, white pepper
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10
mn
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Be sure to respect the quantities of cheese and hazelnut oil.
