Cucumber and cress salad à la Gabi

Ingredients for 4 servings:

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

Instructions

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

Peel the cucumber, then use a vegetable peeler to peel off long strips (without cores). Finely dice the shallot and sauté in olive oil. Deglaze with vinegar and stock, add the tarragon, and simmer briefly, then pour over the cucumber strips. Trim the cress with scissors and add. Season to taste with salt and pepper.