Title: Cucumber Salad with Creme Fraiche Dressing
Categories: Salads, Entertain, Martha s, Vegetables
Yield: 30 Servings

Stewart Entertaining

-------------------------------CREME FRAICHE-------------------------------
2 tb Buttermilk or sour cream
2 c Heavy cream

-----------------------------------SALAD-----------------------------------
6 Cucumbers, long, seedless
Available
1 ts Coarse salt
1/2 c Japanese rice vinegar
Salt & Pepper to taste
1 ts Sugar
1 bn Fresh dill, finely chopped

CREME FRAICHE: Add buttermilk or sour cream to heavy cream. Mix and let sit
at room temp. 6-8 hours. Cover and refrigerate at least 24 hours before
using. SALAD: Wash and slice cucumbers 1/8-inch 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 MC-Recipe Digest V1 #587 by Nancy Berry on
Apr 25, 1997