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Cucumber salad with tarragon cream

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Origin of dish:  Europe
Type of cooking:  No cooking needed
Preparation time: 30 minutes
Cooking time: 5 minutes
Ingredients (serves 4):


1. Peel the cucumbers, cut them in four lengthways, remove the central part that contains the seeds and cut the skin into small cubes. Pour into a strainer, cover with coarse salt and leave for 15 minutes (this makes the cucumber easier to digest).

2. Rinse the cucumber cubes under fresh water, drain and dry them in kitchen paper. Place them in a large salad bowl.

3. In a bowl, whip the crème fraîche with the vinegar, olive oil and pepper. Wash the tarragon, dry it in kitchen paper and cut it finely over the bowl.

4. Pour the tarragon cream over the cucumber cubes, mixing slowly, and take out of the fridge just before serving.
Advice: The Indian version of this recipe involves mixing yoghurt, crushed garlic and freshly cut mint, then adding curry powder at the end.

User comments

another free recipe every day

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