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Cucumber Salad with Crème Fraiche

Cucumber Salad with Creme Fraiche

Most cucumber salads call for sour cream and mayonnaise for the dressing. Kick it up a notch and use crème fraiche, instead—it will be the best cucumber salad you’ve ever had!

Crème fraiche is indulgent—it costs more than sour cream—but it just tastes better than sour cream and it has no additives. Crème fraîche is thicker, has a richer flavor, and is less tangy than sour cream. It has a fat content of about 30% and does not contain any added thickeners.

Sour cream has a fat content of about 20% and may include ingredients like gelatin, rennin, and vegetable enzymes to stabilize it and make it thicker.

This dressing is also fantastic on poached salmon. Thin the dressing down a bit with avocado or extra virgin olive oil for salad dressing–see recipe.

Cucumber Salad

½ bunch dill, stems removed and chopped

6 ounces crème fraiche or sour cream

1 tablespoon Dijon mustard

Juice from ½ a lemon

1 small red onion or a couple shallots, sliced thin by hand or on a mandolin

1 teaspoon salt

pepper

6 Kirby cucumbers, peeled and thinly sliced by hand or on a mandolin

Put cucumbers and onion in a colander and mix salt in. Let drain for 30-60 minutes.  Rinse and towel dry. Mix remaining ingredients and toss cucumbers and onion in and let sit about 15 minutes. Taste and add salt if needed.

There will be more than enough dressing; if you have leftovers, make salad dressing. Put into a food processor 1 clove garlic, more dill, extra virgin olive oil, juice from half a lemon, salt and pepper and the extra dressing.

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