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Cucumber Salad

['2 seedless cucumbers (1 1/2 to 1 3/4 pounds total)', '1 tablespoon sugar', '1/4 cup distilled white vinegar', '2 teaspoons grainy mustard', 'Bibb or Boston lettuce leaves', '2 tablespoons mild extra-virgin olive oil', 'Equipment: an adjustable-blade slicer']

Cut cucumbers into thin (1/16-inch) rounds with slicer. Toss with 2 teaspoons salt in a colander, then drain 30 minutes. Squeeze excess liquid from cucumbers.
Whisk together sugar, vinegar, and mustard in a large bowl, then stir in cucumbers. Marinate, chilled, at least 2 hours.
Drain cucumbers, reserving marinade, and mound on lettuce. Whisk oil into reserved marinade and drizzle over salad.

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