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.
2 large English cucumbers, washed
1 ½ tsp kosher salt
1 tsp garlic, crushed, or grated to a paste
1 TBSP low sodium soy sauce
1 TBSP toasted sesame seeds
1-2 TBSP Olive Scene Baklouti Oil
Thinly sliced scallions, for garnish
Wash cucumbers, trim and discard the end pieces. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
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.
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.
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.
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.
Place the cucumbers in a serving bowl; get rid of any excess liquid that pooled in the bowl.
Pour the dressing over the cucumbers and give them a light toss.
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