Cucumber salad with creme fraiche dressing
30 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stewart Entertaining | ||
| 2 | tablespoons | Buttermilk or sour cream |
| 2 | cups | Heavy cream |
| 6 | Cucumbers, long, seedless | |
| Available | ||
| 1 | teaspoon | Coarse salt |
| ½ | cup | Japanese rice vinegar |
| Salt & Pepper to taste | ||
| 1 | teaspoon | Sugar |
| 1 | bunch | Fresh dill, finely chopped |
Directions
CREME FRAICHE
SALAD
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 ⅛-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. Formatted by T. GRant, HWWK11B, from Martha Stewart Entertaining.
Posted to MC-Recipe Digest V1 #587 by Nancy Berry <nlberry@...> on Apr 25, 1997
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