Cucumber Salad


(4 portions)

  • 4 cucumbers
  • 200g sweet corn kernels 
  • 1 punnet Garden Cress
  • ½ punnet Rock Chives 
  • 1 tbsp crème fraiche 
  • 1 small garlic clove 
  • 100ml olive oil
  • Seasoning (salt and pepper)


  • Peel, cut the cucumbers longwise and deseed.
  • Slice each half and put in a bowl.
  • Add to the bowl the cooked sweet corn kernels with the chopped Rock Chives.
  • To make the dressing; pour in a little jar the olive oil, add the crème fraiche, the chopped garlic clove and the seasoning.
  • Close the jar with the lid and give it a good shake, the dressing is done!
  • Pour the dressing in the bowl and fold and mix gently the salad.
  • Dress the plate and finish with the Garden Cress on top.

Recipe: Franck Pontais

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