Go Back

Cucumber salad

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


  • A sharp knife or a mandolin


  • 2 cucumbers, peeled and sliced as thinly as possible
  • 3 to 5 tbsp fine sea salt
  • large scoop creme fraiche or Greek yoghurt
  • Sprigs fresh mint
  • white pepper


  • 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.
  • Add the fresh mint and white pepper.