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Cucumber, Zucchini & Pistachio Salad With Creamy Garlic & Pink Peppercorn Dressing

by Wolf & Badger

Estelle MarandonGesa HansenCharlotte Huguet, authors of the beautiful Coming Home to Nature, left the bustle of city life for the calm of the French countryside - and haven’t looked back since (read our Q&A with the authors here).

The women share one of their favourite country recipes from restauranteur (and Gesa’s husband) Charles Compagnon. A recipe that “stars three vegetables that are ready at the same time in the garden: cucumbers, zucchini, and spring garlic”, Charles speaks to a cooking practice embedded in home-grown or local produce.

Serves 8 


  • 1 lb. (500 g) cucumbers (preferably Noa)
  • 1 small zucchini
  • ¼ bunch parsley

For the dressing: 

  • ½ clove garlic
  • 20 pink peppercorns
  • 1 pinch fleur de sel sea salt
  • 3½ tbsp (50 ml) milk
  • ⅓ cup (150 ml) crème fraiche or double cream
  • Scant ¼ cup (20 g) shelled pistachios
  • Salt and freshly ground pepper

To serve:

  • Toasted slices of country bread

All images © Nathalie Mohadjer


1. Using a mandoline, cut the cucumbers lengthwise into very thin slices. Cut the zucchini into very fine dice (brunoise). Remove the parsley leaves from the stems and set aside a few leaves for garnish.

2. Place the cucumber, zucchini, and parsley in a mixing bowl.

3. To prepare the dressing, crush the garlic, pink peppercorns, and fleur de sel together using a pestle and mortar.

4. Stir in the milk and crème fraîche. Season with salt and pepper as needed.

5. Pour the dressing over the vegetables and gently combine using your hands. Divide between the serving plates, shape into a dome, and sprinkle with the pistachios.

6. Garnish with a few parsley leaves and serve with toasted slices of country bread.

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