Barbecue: Onion and Cucumber Salad

1. peel the vegetable onions, cut in half and slice very thinly. Mix with 1 tsp salt and leave for 1 hour with the lid closed. Remove the peel from the cucumbers, leaving only a few green strips, and cut the ends into small pieces. Cut the cucumbers into narrow sticks on a vegetable grater, mix with 1 tsp salt and let stand for 1 hour. Rinse and discard the watercress, discarding the thick stems and yellow leaves. Spin the watercress dry or drain well.

For the vinaigrette, peel the apples and grate around the core. Mix the vinegar and sugar with the grated apples in a baking bowl. Chop the dill. Drain the onion slices in a colander and rinse well with hot water.

Drain the cucumber sticks in a sieve and squeeze well in portions.

Stir the oil and dill into the vinaigrette. Mix the cucumbers and onions well with the vinaigrette. Layer the leaf lettuce in 3 layers with the watercress in a suitable bowl and decorate with a few watercress leaves.

It goes well with fish and poultry.

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