SMASHED CUCUMBER SALAD
By crushing our cucumber before we cut it, we produce flavors that un-smashed cukes can't. When you crush the cells in a vegetable, as opposed to cutting cleanly through them, certain compounds get mixed together, which can result in a significantly different flavor. In cucumbers this is a good thing--onions, not so much. But this salad is one of my all-time favorite cold summer side dishes. The only decision you're going to have to make is how long to let the cucumbers marinate--half an hour or so or not at all.
Provided by Chef John
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 1/2 -inch wide slices. Transfer to a strainer set over a bowl.
- Sprinkle cucumber with sugar and salt; mix until well combined. Refrigerate bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
- Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl. Whisk together thoroughly.
- Transfer drained cucumbers into bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.
- Place cucumbers in serving bowl and sprinkle with sesame seeds.
Nutrition Facts : Calories 28.5 calories, Carbohydrate 3.5 g, Fat 1.4 g, Fiber 1.2 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 530.2 mg, Sugar 1.7 g
SMASHED CUCUMBERS WITH CUMIN TAHINI
Cool, watery cucumbers and warm, rich sesame oil are a classic combination in Asia, and the chef Danny Bowien builds on that tradition here by using sesame paste and smashed cucumbers, which have even more crunch and juice than sliced ones. The lime, oregano and cumin in the dressing can lean either Middle Eastern or Mexican, but in any case they are a perfect pairing for cucumbers. Mr. Bowien adds a pinch of sugar to the strainer; it does wonders for transforming the color and taste of the cucumber peels, which can be bitter. He serves this dish with a funky, fiery drizzle of chorizo oil with dried shrimp and XO sauce, but a little chile paste and vinegar is a fine accent, too.
Provided by Julia Moskin
Categories salads and dressings, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
- On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
- Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
- Make the dressing: In a blender or small food processor, combine lime juice and garlic and blend. Add tahini and 2 tablespoons warm water and blend. Check the texture; you want a smooth, creamy liquid. If necessary, add more warm water and blend again. Add olive oil, 1/2 teaspoon salt, the cumin and the oregano, rubbing the dried leaves between your fingers to release the flavors. Taste for salt and adjust the seasonings.
- Make the chile vinegar, if desired: Place sambal in a bowl and slowly drizzle in white vinegar, stirring to loosen. Taste often and stop adding vinegar when mixture is tart and spicy, but not enough to make your eyes water.
- When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a bowl. Drizzle lightly with olive oil and toss. Add half the dressing, toss and taste. Keep adding dressing until cucumbers are well coated but not drowned.
- Serve immediately. For each serving, scoop a large spoonful of cucumbers into a bowl, spoon a little chile vinegar around the edges and sprinkle with sesame seeds.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 10 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 431 milligrams, Sugar 5 grams
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