Cucumber Salad With Creme Fraiche Dressing

Recipe Ingredients

		Creme Fraiche
2 tablespoons	30ml	Buttermilk or sour cream
2 cups	474ml	Heavy cream
		Salad
6		Cucumbers - long, seedless
		Available
1 teaspoon	5ml	Coarse salt
1/2 cup	118ml	Japanese rice vinegar
		Salt and pepper to taste
1 teaspoon	5ml	Sugar
1		Fresh dill - finely chopped

Recipe Instructions

CREME FRAICHE: Add buttermilk or sour cream to heavy cream. Mix and let sit at room temp. 6-8 hours. Cover and refrigerate at least 24 hours before using.

SALAD: Wash and slice cucumbers 1/8-inch thick and let stand in a colander 30 minutes to drain. Rinse off salt and pat dry with paper towels.

Add vinegar to creme fraiche (go slowly, you need not use all the vinegar) and thin to desired consistency. Add salt and pepper and sugar. Mix into cucumbers and blend well. Add dill.

NOTE: Creme Fraiche will keep for several weeks in the refrigerator.

from Martha Stewart Entertaining.

Source:
Marion Cunningham Prodigy Guest Chefs Cookbook

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