Ingredients

• Ingredients
  1. 2 medium European cucumbers—peeled, halved lengthwise, seeded and sliced crosswise 1/4 inch thick
  2. 1 teaspoon kosher salt
  3. 1/2 cup crème fraîche or sour cream
  4. 1/4 cup minced shallots
  5. 1/4 cup finely chopped mint
  6. 1 tablespoon fresh lemon juice
  7. 1/2 teaspoon finely grated lemon zest
  8. Freshly ground pepper

Directions

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.