Preparing cucumber this way makes the slices very crispy and crunchy. It's a Robert Carrier recipe, from an old French trick.
Course: Hors d'oeuvre, Salad, Starter
Keyword: Cucumber, French salads, Salad
Servings: 6
Equipment
A sharp knife or a mandolin
Ingredients
2cucumbers, peeled and sliced as thinly as possible
3 to 5tbspfine sea salt
largescoopcreme fraiche or Greek yoghurt
Sprigsfresh mint
white pepper
Instructions
Put the cucumber slices into a bowl with the salt. Cover and rest overnight in the fridge.
The next day drain the water from the cucumber slices. If it's very salty then rinse and pat dry, with a clean unfluffy tea towel, the cucumber slices.
Layer the cucumber slices in a wide bowl and put a big dollop of creme fraiche in the middle.