Cucumber Salad with Mint and Crème Fraîche


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  • Servings: 8

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  • 2 medium European cucumbers—peeled, halved lengthwise, seeded and sliced crosswise 1/4 inch thick
  • 1 teaspoon kosher salt
  • 1/2 cup crème fraîche or sour cream
  • 1/4 cup minced shallots
  • 1/4 cup finely chopped mint
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • Freshly ground pepper

How to make this recipe

  1. 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.

  2. 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.

Contributed By Photo © Maura McEvoy Published May 2004

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