Mundane topic. Cucumber salad, who cares.
When I started out in my first chosen career in the hotel and restaurant business my first intern job was in a hotel kitchen. I was 14. The Chef who ran the show decided I should work the salad station to learn how to use the utensils. How to cut vegetables and not my fingers.
You have no idea how many cucumbers I sliced that summer. And some fingers, but I still have all of them.
Though I never chose the kitchen route of the hotel business ( the bar side of things looked way more appealing), I hand cut most of my vegetables, including cucumbers to this day. It's much easier with a mandoline of course, but try to cut your next one by hand. Even slices please. It's hard at first, but after some 60 cucumbers and a dozen of Band Aids you'll get the hang of it.
There are many ways to make a dressing for this salad, my favorite is the creamy spicy mixture described below.
CREME FRAICHE, CREAM, RICE VINEGAR, SPICY PEPPERS, SALT, PEPPER
JUST MIX IT ALL UP INTO A SMOOTH DRESSING
THE WAY I MAKE IT