Perhaps you've never come across the name Cornichon as you stroll the aisles of the nearby mega mart. The French lay claim to the minuscule tart pickle. The English just call them gherkins. But technically they are not a true cucumber even though they do resemble a miniature one. Only about the size of your pinky finger the cornichon is harvested before reaching maturity. Field workers sometimes pick them 2 or 3 times a day to insure that they remain just a bit sour and not sweet.
Cornichons are served with any number of classical French dishes to add flavor as well as serving as a garnish. Steak tartare and raclette are just two of the dishes where they provide a supporting role. Cold dishes like charcuterie and cheese plates also benefit from the flavor of cornichons. They can be chopped and added to deviled eggs and potato salad to add another level of flavor.
So the next time you are grocery shopping look for them and invite a French tart home!
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