Louise Bourgeois’s French Cucumber Salad
6 CUCUMBERS, PEELED
6 TBSP. OLIVE OIL
2 ½ TBSP. TARRAGON VINEGAR
½ TSP. TARRAGON
CHOPPED CHIVES OR GREEN SCALLIONS
To make this elegant salad—prepared by the artist as a first dish for her hungry guests—layer slivers of cucumber in a small bowl, sprinkling with salt between each layer. Cover the bowl and refrigerate for 12 hours. Remove the cucumbers and wash under cold running water, then dry on towels. To make the dressing, combine oil, vinegar, tarragon, salt, and pepper in a bowl and whisk. Drizzle the mixture over the cucumber slivers and toss. Add chives or scallions, then serve with hot French bread.