Summary

Ingredients

• 1 cucumber (s)
• 1 shallot (s)
• 20 ml white wine vinegar
• 30 ml broth, can also be instant
• 1 teaspoon, heaped tarragon, fresh or dried
• 1 bowl cress
• 3 tablespoon olive oil
• salt and pepper

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Instructions

1. Peel the cucumber, then peel off long strips with the peeler (without the core).
2. Finely dice the shallot and sauté in the olive oil. Deglaze with vinegar and stock, add the tarragon and simmer briefly, then pour over the cucumber strips. Cut the cress with scissors and add it. Then season with salt and pepper.