Cucumber with Sour Cream Salad

Ingredients

 * 4 medium cucumbers (cut crosswise into ½-inch thick slices)
 * 1 tablespoon of coarse salt
 * ½ teaspoon of white vinegar

Dressing

 * 3 hard-cooked eggs
 * 1 teaspoon of prepared mustard, preferably Dijon
 * ⅓ cup of sour cream
 * 2 teaspoons of white wine vinegar
 * ¼ teaspoon of sugar
 * ⅛ teaspoon of white pepper
 * 4 to 6 large lettuce leaves, well washed and dried
 * 1 tablespoon of finely cut fresh dill leaves

Directions

 * 1) In a mixing bowl, combine the cucumber slices, salt and vinegar and toss them about with a large spoon until the cucumber is well moistened.
 * 2) Marinate at room temperature for 30 minutes, then drain the cucumbers through a sieve and pat them thoroughly dry with paper towels. Place them is a large mixing bowl.
 * 3) Separate the yolks from the whites of the hard-cooked eggs. Cut the whites into small strips and mix the egg whites into the cucumber.
 * 4) With the back of a large spoon, rub the egg yolks through a fine sieve set over a small bowl.
 * 5) Slowly beat in the mustard, sour cream, white wine vinegar, sugar and white pepper.
 * 6) When the dressing is smooth, pour it over the cucumbers and toss together gently but thoroughly. Taste for seasoning.
 * 7) To serve, arrange the lettuce leaves on a large flat serving dish mound the salad on top of them.
 * 8) Sprinkle with dill and refrigerate until ready to serve.