Cucumber Salad with Mustard

Click to Enlarge	Cucumber Salad with Mustard German - Gurkensalat mit Senfsauce
	Makes Effort: Sched: DoAhead:	4 sal * 4 hrs Best	Fresh cucumbers in a very light sauce with just a hint of mustardiness. Good for warm summer days, and as a foil to intensely flavored dishes.

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Cucumbers (1)
Salt
Half & Half
Yogurt, plain
Mustard Dijon
Pepper, black
Dill fresh

Slice CUCUMBERS very thin (less than 1/8 inch thick) on a mandolin or similar device. Put them in a bowl with 1/2 t Salt and tumble so they are evenly coated. Let them sweat for at least 1/2 hour, tumbling a couple of times, then drain thoroughly and squeeze dry.
Strip feathery leaves of DILL from the thick stems and chop coarse.
Mix All Items (except cucumbers) and whip until creamy, then mix in Cucumbers. Taste for mustard and adjust if needed. It should be noticeable but not obtrusive.
Refrigerate for at least 4 hours.
Serve chilled.

NOTES:

Cucumbers: Use narrow unwaxed cucumbers that need not be peeled or seeded (European, Persian, Japanese etc.). If you can't get any of those use small Kirbeys, but larger ones (and standard green blimps) need to be peeled..