Cucumber Watercress Salad

(click to enlarge)	Cucumber Watercress Salad Euro/American
(click to enlarge)	Serves: Effort: Sched: DoAhead:	4 sal * 10 min Must		An elegant, stand-out salad, tart and delicious. This recipe makes 2 large salads or 4 small salads. Option - instead of using them for garnish you could shred some red bell pepper and mix it in.

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Cucumbers (1)
Watercress
Olive Oil ExtV.
Lime Juice
Salt
Pepper
--- Garnish
Red Bell Pepper

Peel CUCUMBERSwith a vegetable peeler and discard peels. Cut the cukes in half so the length of shavings will be about 4 inches or so. Continue with the vegetable peeler and shave the cukes right down to the seed core, rotating them as you go. Eat the seed cores with a sprinkle of salt.
Cut bottom 1 inch from bunch of WATERCRESS to remove the thicekest part of stems. Separate into separate stems, breaking any that are too long and discarding any that are too thick. Mix thoroughly with cucumber shavings.
Mix together ALL * ITEMS for dressing.
When nearly ready to serve, toss Cucumber mix with dressing, garnish and serve chilled. Don't mix in dressing too far in advance because the cucumbers will exude some water.

NOTES:

Cucumbers: The regular supermarket waxed blimp cucumbers work fine here, though other varieties can be used.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch