© Maura McEvoy
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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