To illustrate how delicious mushrooms are raw I devised this salad. Dill is not widely used in France but my French friends are taking to it.
To give a more interesting appearance to the salad, remove the peel from half the cucumber, halve the whole cucumber, remove the seeds and cut into short slender batons. Steam, lightly salted for 3–4 minutes until cooked but not mushy. Refresh under cold water and drain well on a cloth. Toss with half the oil, most of the dill and
Wipe the mushrooms with a damp cloth; trim the stalks and slice the mushrooms.
Mix the crème fraîche with the remaining oil and sufficient of the grated rind and juice of the lime to give a balance of flavours. Season lightly and toss the mushrooms in the dressing. Spoon into the centre of the serving dish and sprinkle with the remaining dill.
Serve straight away or chill for no longer than 1 hour.
© 1987 Geraldene Holt. All rights reserved.