Cucumber Salad with Mint and Crème Fraîche
added 03/07/08
Serves 8
2 medium European cucumbers, peeled, halved lengthwise, seeded, and sliced
crosswise 1/4-inch thick
1 tsp. kosher salt
1/2 cup crème fraîche or sour cream
1/4 cup shallots, minced
1/4 cup mint, finely chopped
1 Tbs. fresh lemon juice
1/2 tsp. finely grated lemon zest
Freshly ground black pepper, to taste
In a colander, set over a bowl, toss the cucumbers with the salt and let
stand for 1 hour. Rinse the cucumbers and pat dry.
In a medium bowl, mix the crème fraîche with the shallots, mint,
lemon juice, and zest and a generous pinch of pepper. Add the cucumbers, toss
to coat and refrigerate for 4 hours. Stir the salad just before serving. Make
ahead: The cucumber salad can be refrigerated for up to 12 hours.
-Food & Wine, May 2004
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