Recipe courtesy of Rachael Ray
Episode: Bold Thinking
Cucumber Salad
Total:
30 min
Prep:
5 min
Inactive:
20 min
Cook:
5 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Prep:
5 min
Inactive:
20 min
Cook:
5 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Prep:
5 min
Inactive:
20 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/4 cup white wine vinegar
  • 1 teaspoon sugar
  • 1 large seedless cucumber
  • Sea salt
  • 1/2 cup creme fraiche
  • Freshly ground white pepper

Directions

Heat the vinegar, sugar and a splash of water in a small saucepan just long enough to dissolve the sugar. Transfer to a small serving bowl and let cool.

Peel the cucumber, then grate it on the large holes of a box grater or in a food processor using the shredding disk, or with a mandoline. Place the cucumber in a sieve and season with sea salt. Let drain for 20 to 30 minutes.

Press the liquid from the cucumber, and then add the cucumber to the bowl with the vinegar mixture. Stir in the creme fraiche and season with white pepper. Adjust the salt and pepper to taste.

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