Cucumbers with Cream and Tarragon
2 cucumbers (peeled, cut half lengthwise and sliced into half moons)
1/4 cup heavy cream (don't substitute milk or 1/2 and /12... will curdle from the lemon juice) yogurt is a good substitute for cream
3 tablespoons extra virgin olive oil
juice of 1/2 lemon
1/2 clove of fresh garlic chopped very fine
1/2 tablespoon chopped fresh tarragon
Place sliced cucumber in a bowl and toss with big pinch of salt and place in refrigerator for 1/2 hour.
In another small bowl, whisk the cream, lemon juice, olive oil, tarragon and chopped garlic until well combined.
Drain the excess water that has accumulated with the cucumbers and toss with the dressing. Season with salt and fresh cracked black pepper.
This salad would taste great with grilled salmon.
Recipe adapted from "The Art of Simple Food" Alice Waters