Creamy Cucumber Salad with Curry
This salad should be tossed just before serving, because cucumbers will give off a good deal of liquid even if they have been salted and drained ahead of time.
If you don’t care for curry, substitute whatever seasoning or herbs you like, such as fresh dill weed, dill seed, parsley, finely minced garlic, chopped chives or coriander seeds.
1 cucumber, thinly sliced
2 tablespoons crème fraiche or heavy cream
3 tablespoons plain whole-milk yogurt
Curry powder to taste
Sea salt to taste
Prepare cucumber: Place slices in a medium bowl and sprinkle lightly with salt. Cover with ice cubes. Refrigerate 1 hour.
Prepare dressing: In a small bowl combine crème fraiche, yogurt, curry powder and salt. Stir to blend well. Taste and adjust seasonings.
To serve: Drain cucumbers and place in a shallow bowl. Pour dressing over cucumbers and toss to coat evenly.
Serves 4 to 6.
From “House Beautiful,” October 1992.