Hot & Spicy Smashed Cucumber Salad

Incredibly flavored cucumbers make a vivid, refreshing side to grilled meats, fish or chicken, or whenever you want something different than coleslaw or salad to serve.

Ingredients

• 2 large English cucumbers, washed

• 1 ½ tsp kosher salt

• 4 tsp Honey Ginger, or Lemongrass Mint Balsamic Vinegar

• 1 tsp garlic, crushed, or grated to a paste

• 1 TBSP low sodium soy sauce

• 2 tsp Olive Scene Roasted Sesame Oil

• 1 TBSP toasted sesame seeds

• 1-2 TBSP Olive Scene Baklouti Oil

• Thinly sliced scallions, for garnish

Directions

1. Wash cucumbers, trim and discard the end pieces. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.

2. On a work surface, place a piece of cucumber cut side down. Using a rolling pin or mallet, firmly (not too hard), hit the length of the cucumber a couple of times, until the skin begins to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed.

3. Slice diagonally into bite-size pieces, leaving the seeds behind. Place in a colander that is set over a larger bowl and sprinkle with salt. Set aside for 15-30 min to sweat and drain.

4. Place a dry pan over medium-low heat and add sesame seeds. Cook 3-5 minutes, or until the seeds start to change color and become aromatic. Stir a few times to keep from burning. Remove from heat to cool.

5. In a small bowl, whisk the vinegar and garlic. Let stand for 5 minutes, and then add the soy sauce, and sesame oil, whisking well until emulsified.

6. Place the cucumbers in a serving bowl; get rid of any excess liquid that pooled in the bowl.

7. Pour the dressing over the cucumbers and give them a light toss.

8. Drizzle 1-2 tablespoons (to taste) of Baklouti Oil over the cucumbers and garnish them with toasted sesame seeds and sliced scallions. Serve immediately.

*recipe adapted from America’s Test Kitchen