Cucumber Salad

• 1 large cucumber, peeled and thinly sliced
• Salt (to sprinkle on cucumber)
• 2 tbsp. finely chopped fresh chervil or flat-leaf parsley
• 1 shallot, finely chopped
• ¾ cup diced cooked ham or turkey
• 4 tbsp. vinaigrette dressing
• Salt and pepper

Put the cucumber into a colander, sprinkle with salt to extract the juice, and leave for 45 minutes. Rinse the salt off and, in a bowl, mix the chervil or flat-leaf parsley, shallot, and cooked ham or turkey. Toss in vinaigrette, add salt and pepper to taste, and refrigerate before serving.