CUCUMBER SALAD                         Servings:  4-6

1/2 tsp.      ground cumin             2   c.     fresh cucumbers
3   T.        peanut, vegetable or corn oil
2   T.        fresh dill or parsley,   1   T.     white vinegar
                finely chopped                    salt to taste
			  fresh ground pepper to taste

	Peel cucumbers with a swivel-bladed paring knife.  Split each in half.
Using a melon ball cutter or spoon, scoop out the seeds.  Cut each half
into thin slices and put in a mixing bowl.  Sprinkle lightly with salt.
Cover and chill at least 1/2 hour.
	Line a mixing bowl with cheesecloth and pour the cucumbers into it.
Squeeze lightly to extract most of the liquid.  Put the cucumber slices
into another bowl and sprinkle with cumin, salt and pepper.  Add the
vinegar and oil, and toss.  Put into a serving dish and serve sprinkled
with dill or parsley.

Source: Pierre Franey