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Le Chaudron recipe

Concombre à la crème

Creamy cucumber salad

⏱ 15 minServes 4Easy120 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 3large cucumbers
  • 300 ml (1¼ cups)thick crème fraîche
  • 1bunch of chives
  • 1bunch of fresh dill
  • 3 tbspcider vinegar
  • 2 tbspDijon mustard
  • 1 tbspacacia honey
  • 1gray shallot
  • 1lemon
  • 3 tbspextra-virgin olive oil
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 3 large cucumbers
  • 300 ml (1¼ cups) thick crème fraîche
  • 1 bunch of chives
  • 1 bunch of fresh dill
  • 3 tbsp cider vinegar
  • 2 tbsp Dijon mustard
  • 1 tbsp acacia honey
  • 1 gray shallot
  • 1 lemon
  • 3 tbsp extra-virgin olive oil
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large mixing bowl1 vegetable peeler1 mandoline or a sharp knife1 colander1 whiskpaper towelsBlack peppercorns

03 — Method

  1. Peel the 3 large cucumbers in stripes, leaving some green for color.
  2. Halve the cucumbers lengthwise and scoop out the seeds with a spoon to remove as much water as possible. This keeps the salad from going watery.
  3. Slice into very thin 3 mm (⅛ in) half-moons with a mandoline or sharp knife, so they soak up the dressing.
  4. Salt the cucumbers GENEROUSLY in a colander (1 tsp salt) and let them DRAIN for 30 MINUTES to release their water. This step is ESSENTIAL.
  5. Squeeze the cucumbers between your palms to get out as much water as possible, then pat dry with paper towels so the cream doesn't get diluted.
  6. Make the cream dressing in the large bowl: crème fraîche, cider vinegar, Dijon mustard, acacia honey, extra-virgin olive oil, lemon juice, salt and pepper. Whisk until smooth.
  7. Peel the shallot and chop it very finely (2 mm / 1/16 in dice). Finely snip the chives and dill, keeping a few whole sprigs for garnish.
  8. Add the drained cucumbers, shallot and herbs to the cream dressing and fold gently to coat. Chill 30 MINUTES so the flavors come together.

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