This is the season for entertaining, and that means something interesting to snack on before the real meal or just simply snacking, period.
These little Persian Cucumbers (also known as ‘mini seedless’) are one of my favorite appetizers. They are monstrously easy to prepare and there are never any left over. Unlike the large cucumbers that you are probably familiar with, these little guys are not coated with wax for transport, and are possessed of delicate edible skins and a mild flavor without any bitter seeds.
Simply wash them in cool water and drain or pat dry, slice in halves or quarters length wise and, if you are going deluxe, sprinkle with a little salt. I have a pot of Fleur de sel (literally translated as ‘flower of salt’) that is used for just this occasion. It’s a special salt from west-central France (not used for cooking, but as a condiment) that tastes like the ocean and is colored by trace minerals. That said, you don’t need fancy French salt, just a little sprinkle of the kosher stuff and you have a snack fit for a Roman Emperor (Tiberius had cucumbers on his table in winter and summer).
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