Creamy Cucumber Salad with Chives
20 min
total
4
people
126
calories per serving
Ingredients
4 people
- 2 pcCucumber (peeled and thinly sliced)
- 1 tspGray sea salt (for degorging)
- 150 gCream (thick)
- 2 tbspRed wine vinegar (for acidity)
- 10 gChives fresh (snipped)
- 1 pinchBlack pepper ground (for seasoning)
Method
Crispy cucumber slices that don't release water, bound by a thick, tangy cream. Fresh chives add a sharp, green herbal note.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep refrigerated for up to 24 hours, though the cucumber will lose its crunch over time.
4.9
11 reviews
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