Recipe - Cucumber Salad With Creme Fraiche Dressing

Stewart Entertaining

CREME FRAICHE
2 tablespoon Buttermilk or sour cream
2 cup Heavy cream

SALAD
6 Cucumbers, long, seedless
Available
1 teaspoon Coarse salt
One half cup Japanese rice vinegar
Salt & Pepper to taste
1 teaspoon Sugar
1 bn Fresh dill, finely chopped

CREME FRAICHE: Add buttermilk or sour cream to heavy cream. Mix and let sit
at room temp. 68 hours. Cover and refrigerate at least 24 hours before
using. SALAD: Wash and slice cucumbers 1/8inch 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 MCRecipe Digest V1 #587 by Nancy Berry nlberry@prodigy.net on
Apr 25, 1997