Serving
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Cucumber Cream Salad
France
  -   Concombres à la Crème
Serves
Effort:
Sched:
DoAhead:  
5 salad  
**
1 hr  
Yes
A pleasant variation of the cucumber salad - the usual oil being replaced by cream. The lemon juice curdles the cream so it coats the cucumbers well. See also Cucumber Salad with Cream for a different version. Note that the salting and wringing out is to prevent the salad from becoming watery.






2
4
3
4
3/4
1/4
#
t

T
c
t
Cucumbers (1)
Salt
Tarragon sprigs
Lemon Juice
Whipping Cream
Pepper
Make   -   (1 hr - 20 min work)
  1. Slice CUCUMBERS very thin, preferably on a mandolin or some similar cutter.
  2. Tumble Cucumbers with salt and let stand in a non-reactive bowl for at least 45 minutes, tumbling a couple of times. Rinse well, and squeeze out excess water (the cucumbers should be quite limp at this stage). Place in a mixing bowl.
  3. Clip Tarragon into the bowl of cucumbers.
  4. Squeeze Lemon Juice and add to the cucumbers, mixing well.
  5. Mix in Cream, a spoon full at a time, then season with Pepper. The Cucumbers should still be a little salty, so salt probably won't be needed.
  6. Refrigerate at least 1 hour before serving.
NOTES:
  1. Cucumbers   If at all possible, use small Persian cucumbers, or similar cukes that don't have to be peeled or seeded. If you have only the standard waxed green blimps, you'll have to peel and seed them, cutting them lengthwise in half or quarters depending on size. Weight would be after peeling and seeding.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
fgv_cukecream1 130208 cg32   -   www.clovegarden.com
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