© Maura McEvoy
Active Time
25 MIN
Total Time
5 HR 30 MIN
Yield
Serves : 8

How to Make It

Step 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.

Step 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.

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