Appears in Cook's Illustrated July/August 2011
A watery salad is usually a given when cucumbers are in the mix. But what if, instead of trying to get rid of the excess liquid, we used it to our advantage?
We started our Cucumber Salad recipe by selecting American cucumbers, which are crunchier than their English cousins. Draining the thinly sliced cucumbers on paper towels helped to wick away some of their moisture, and using some of the rem...