Creamy Cucumber Salad with Chives

Crispy cucumber slices that don't release water, bound by a thick, tangy cream. Fresh chives add a sharp, green herbal note.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 113
• Protein: 2 g
• Carbs: 4 g
• Fat: 10 g

Ingredients

• 2 piece Cucumber ( peeled and thinly sliced )
• 1 tsp Gray sea salt ( for degorging )
• 150 g Cream ( thick )
• 2 tbsp Red wine vinegar ( for acidity )
• 10 g Chives fresh ( snipped )
• 1 pinch Black pepper ground ( for seasoning )

Instructions

1. Slice and degorge

   Peel the cucumbers and cut them into thin, even slices. Place them in a colander with the grey sea salt. Mix and let sit for 15 minutes to draw out excess water and keep the flesh firm.

2. Prepare the dressing

   In a bowl, mix the cream, red wine vinegar, and ground black pepper. The dressing should be smooth and coat the back of a spoon. Finely snip the chives and add them.

3. Assemble

   Carefully pat the cucumber slices dry with a clean cloth. Add them to the bowl and mix gently. The slices should be glossy and well coated.

Chef's tips

• Don't skip the salt degorging, otherwise your dressing will turn into a watery soup at the bottom of the dish.
• Use a cream with at least 30% fat content; it holds up better to the vinegar's acidity without splitting.

Storage

Keep refrigerated for up to 24 hours, though the cucumber will lose its crunch over time.