Buttermilk Cucumber Salad
Yields: 6 servings
  • ½ cup crème fraîche
  • ¼ cup buttermilk
  • ¼ cup mayonnaise
  • 1 tablespoon minced fresh tarragon
  • 1 tablespoon minced fresh chives
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 clove garlic, finely grated
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • Sea salt, to taste
  • Ground black pepper, to taste
  • 3 large English cucumbers, sliced
  • 3 fresh red Thai chiles, very thinly sliced
  • ½ cup drained Pickled Red Onion (recipe follows)
  1. In a small bowl, whisk together crème fraîche, buttermilk, mayonnaise, tarragon, chives, parsley, dill, garlic, and lemon zest and juice. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
  2. In a medium bowl, combine cucumber, chiles, and Pickled Red Onion; toss with buttermilk dressing. Cover and refrigerate for 4 hours.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/buttermilk-cucumber-salad/