French cucumber salad with crème fraîche and fresh dill. Mmmm, it reeks of summer. One of the best smells of summer is fresh dill. And why not add the fresh watery crunch of cucumber. Perfect for a hot summer day.
Crème fraîche adds a creamy richness with a hint of tang to this crispy and refreshing cucumber salad. Serve it on it’s own as an elegant side dish with hearty main course or over a bed of lamb’s lettuce for a delicious and refreshing salad. For a little extra pep, add a few thinly sliced radishes to the mix.
This is one of the few, actually when I really think about it, the ONLY salad that my favorite Schwabe’s boys will eat. When I use young baby cucumbers I use them whole as there is no need to peel or de-seed them, otherwise I use English cucumbers, peel them and remove the seeds.
2 English cucumbers, peeled (optional) and seeded
1 small shallot or green onion
1 tablespoon white wine vinegar
1 teaspoon sugar
2 tablespoons fresh dill, finely chopped (or 2 teaspoons dried dill)
1/2 cup crème fraîche (125 g)
sea salt and freshly ground black pepper, to taste
1. Quarter cucumbers lengthwise and remove the seed section. Using a mandolin, slice the cucumbers very thinly.
2. In a colander, season the cucumbers with salt, mix together gently and top with a small plate and let stand for 20-30 minutes (or up to an hour if time allows for).
3. Rinse the cucumbers quickly in cold water. Pat dry and transfer to a bowl.
4. Slice the shallot or green onion (including greens) very thinly and add to the cucumber.
5. Add the vinegar, sugar, pepper, dill, and 1/2 teaspoon sea salt. Stir to mix well. Allow to sit at least 15 minutes, stirring occasionally.
6. Once ready to serve, drain away the juices and add the crème fraîche. Mix well. Taste and adjust salt, if necessary. Garnish with additional dill and serve.