Cucumber Salad
Crisp cucumber slices in a cool, creamy dressing of crème fraîche, chives, and a little Dijon. Sharp and refreshing, with a richness from the crème fraîche that makes it feel substantial. This salad works with everything, quiches, savoury tarts or just on its own with good bread on a warm day.
Ingredients
- 1 cucumber
- 1 tsp salt for salting
- 150 gr crème fraîche épaisse
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 1 shallot finely sliced
- 1 handful chives fresh and finely snipped
- salt and black pepper
Instructions
1. Slice and salt the cucumber
- Peel the cucumber, slice in half lengthways, and use a teaspoon to scoop out the seeds. Slice into thin half-moons, about 2 to 3mm thick. Place in a colander set over a bowl, sprinkle with fine salt, and toss well. Leave for 30 minutes, the salt will draw out the excess water.
2. Press and dry the cucumber
- Take the cucumber by the handful and squeeze firmly to press out as much water as possible. Pat dry with kitchen paper and transfer to a serving bowl.
3. Make the dressing
- In a small bowl, whisk together the crème fraîche, Dijon mustard, and white wine vinegar until smooth. Season with a little black pepper. Go easy on the salt, the cucumber has already been salted.
4. Dress and serve
- Add the shallot to the cucumber. Spoon over the crème fraîche dressing and toss gently to coat. Scatter over the chives. Taste, adjust the seasoning if needed, and serve immediately, or chill for up to 30 minutes before serving.
Notes
- Don't skip the salting. Salting the cucumber and leaving it for 30 minutes is the step that makes the difference. Without it, the cucumber releases water into the dressing and you end up with a watery, diluted salad. The 30 minutes is worth it every time.
- If you can't find crème fraîche, full-fat sour cream is the best substitute and widely available. Greek yoghurt works too but gives a slightly sharper result.
- For the cucumbers, peel one strip in two. Many French cooks peel the cucumber in alternating strips for easier digestion and a nicer visual. Entirely optional, but very French.
- Chives are the classic herb. Dill appears in regional versions, particularly in Alsace and the northeast. Both work well. Flat-leaf parsley is also used in some traditional recipes. Use what you have and what you like!
- Serve cold. This salad should be properly chilled. It works beautifully as a starter or alongside grilled fish, or on it's own for lunch.