My husband pokes fun at me because he knows that if he absolutely loves a dish I’ve made, chances are he’ll never eat it again. I hardly ever make the same recipe twice, always tweaking a recipe each time. I typically forget how I made something or modified a recipe which is part of the reason I started writing my recipes down in this blog.
This cucumber salad is one of those recipes that does not need any tweaking. The recipe comes from one of my favorite chefs, Yottam Olenghetti, out of his cookbook “Plenty”. The ginger and garlic combination gives the dish a aromatic and pungent kick. This would go great accompanied with a heartier main dish.
Cucumber Salad with Smashed Ginger and Garlic
3 tbsp rice wine vinegar
2 tsp honey
2 tbsp olive oil
2 tsp sesame oil, toasted
1 small red onion(s), thinly sliced
1 1/2 inches ginger, peeled and sliced
2 large cloves garlic, peeled, green germ removed and sliced
1 tsp sea salt
4 small cucumber(s), peeled
1 tbsp sesame seeds, toasted
2 tbsp cilantro, chopped
In a medium bowl, whisk together the rice vinegar and honey until the honey is dissolved. Whisk in the olive oil and sesame oil. Add the sliced red onion, and toss to coat. Refrigerate for at least one hour and up to 4. Place the ginger, salt and garlic on a cutting board. Flatten with the smooth end of a large knife, and push around the cutting board several times, so the slices crush and release juice, but stop before the mixture becomes a paste. Scrape the contents from the board into the bowl with the onion and dressing. Stir to combine. Slice the peeled cucumbers in half lengthwise, place them cut-side down on the cutting board, and slice at an angle into ¼ inch slices. Add the cucumber, sesame seeds, and cilantro to the bowl and stir to combine. Let sit ten minutes, then pour off some of the liquid that has accumulated. Stir, season again with salt if desired, and serve.
Adapted from Plenty