Cucumber-Crouton Salad

Name: Cucumber-Crouton Salad
Total time: 20 min
Yield: 6 servings
Cuisine: french
Ingredients: 4 cucumbers (about 3 pounds); 3/4 cup yogurt; 1 1/2 teaspoons salt; 3 tablespoons virgin olive oil; 1/8 teaspoon cayenne pepper; 3 tablespoons lemon juice; 1 1/2 teaspoons dried dill weed; 5 ounces day-old bread, preferably from a baguette or French country-style loaf; 1/3 cup chopped fresh parsley or shredded fresh mint; 12 lettuce leaves, rinsed and dried (optional)

By Jacques Pepin

Total Time: 20 minutes
Rating: (0)
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Ingredients

Yield:6 servings

4cucumbers (about 3 pounds)
¾cup yogurt
1½teaspoons salt
3tablespoons virgin olive oil
⅛teaspoon cayenne pepper
3tablespoons lemon juice
1½teaspoons dried dill weed
5ounces day-old bread, preferably from a baguette or French country-style loaf
⅓cup chopped fresh parsley or shredded fresh mint
12lettuce leaves, rinsed and dried (optional)

Ingredient Substitution Guide

Preparation

Step 1
Trim ends off cucumbers and peel. Cut cucumbers in half lengthwise and scrape out seeds with a teaspoon. Cut cucumbers lengthwise into ¾-inch strips. Then cut strips into ¾-inch cubes. (You should have 7 to 8 cups.)
Step 2
Combine yogurt, salt, oil, cayenne pepper, lemon juice and dill weed in a bowl. Add cucumber cubes and mix well. Refrigerate. (The recipe can be prepared to this point 5 to 6 hours ahead.)
Step 3
Preheat oven to 400 degrees.
Step 4
Cut bread into 1-inch cubes, spread on a cookie sheet, and bake for 14 to 15 minutes, until nicely browned and crusty on all sides. Set aside.
Step 5
At serving time, add the parsley or mint and the toasted bread cubes to the cucumbers. Toss briefly; most of the liquid will be absorbed by the bread. Serve within the next 30 minutes, mounding the salad on lettuce leaves if desired.