- 2 Shallots
- 150 grams Cream
- freshly ground pepper
- 1 tablespoon Olive oil
- 1 tablespoon White vinegar
- 1 tablespoon mild Mustard
- fresh Tarragon
- 2 Cucumbers
Peel the shallots and cut into very fine columns.
For the dressing, mix the yogurt with the oil, vinegar and mustard and season with salt and pepper.
Rinse the tarragon, shake dry and chop finely. Mix the shallots and tarragon with the dressing.
Thoroughly rinse the cucumbers, rub them dry or peel them thinly. Plane on a vegetable slicer into thin slices. Mix into the dressing, season with salt and leave the salad to marinate briefly before serving.