Cucumber and mint salad with mascarpone cream

Ingredients for 4 servings:

• 500 g mascarpone
• 150 g crème fraîche
• 2 large chili peppers, red
• 2 bunches of mint
• 2 cucumbers
• 2 tbsp lemon juice
• 5 tbsp olive oil
• Fleur de Sel
• black pepper, freshly ground
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Summery fresh dish, suitable as a starter or small main course, can also be served as finger food

Mix the mascarpone with the crème fraîche and season with salt and pepper. Cover and refrigerate. Peel the cucumber, halve lengthwise, then quarter. Cut out the seeds. Halve the resulting cucumber boats again lengthwise, then cut into medium-sized sticks. Slice the chili into fine rings, removing as many seeds as possible. Pick the mint leaves. Dissolve the salt, pepper, and sugar in the lemon juice, then whisk in the oil vigorously to create a creamy vinaigrette. Mix this with the cucumber, mint leaves, and chili rings to make a salad. Serving instructions: 1. Portion plate: Place a large, loose dollop of mascarpone cream on the plate. Add some lettuce and drizzle with a little olive oil. 2. Platter: Place the mascarpone cream in the center and arrange the lettuce around it. 3. Finger food: Fill small glasses with the mascarpone cream. Cut the cucumber sticks into small slices and roughly chop the chili and mint. Then add this salad to the cream. Simply delicious with an ice-cold glass of Riesling on the terrace.