Cucumber with crème fraiche, lemon and garlic

07 Jul 2020
Cucumber with crème fraiche, lemon and garlic

This recipe was developed for us by local chef, food writer, caterer and teacher, Alan Rosenthal. Find out more about him and his recipes on his website or follow him on Instagram.

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I first ate this simple salad when I was living in France. Nicole, my landlady used to make it often and it’s been a member of my repertoire ever since. You can use yoghurt in place of crème fraiche if you wish.

 

Ingredients

 

1 large cucumber, peeled if the skin is tough

100g crème fraiche

1 garlic clove, finely grated

A squeeze of lemon juice

1 tsp nigella seeds

Salt and Black pepper

 

Method

 

Slice the cucumber into 5mm slices on the diagonal.

 

Transfer them to a colander and sprinkle with a little salt.

 

Allow the slices to sit in a colander for 30 minutes or so to let excess water content drain away from the cucumber.

 

Meanwhile, mix the crème fraiche with the garlic, a squeeze of lemon juice and a good grind of black pepper.

 

Once the cucumber is ready, mix with the savoury cream mixture, season to taste, adding salt if it needs it.

 

Serve sprinkled with nigella seeds.

Season: 
Summer
Recipe type: 
Salad
Sides & snacks