Smashed Cucumbers with Mustard Vinaigrette
This fresh, easy-to-assemble salad is a perfect potluck contribution, which is why it’s one of our favorites to bring to a Lunar New Year celebration. Smashing and salting the cucumbers causes them to release a lot of their moisture, which allows the tender interior to better absorb the delicious vinaigrette. They make a refreshing accompaniment to our Chinese-Style Whole Fish with Ginger and Chili Crisp, especially when served with plenty of steamed rice and a spoonful of Lena’s Chili Crisp.
Ingredients:
- 1 English cucumber (about 1 lb./450 g), trimmed and halved lengthwise
- 1 tsp. kosher salt
For the mustard vinaigrette:
- 1/4 cup (2 fl. oz./60 ml) unseasoned rice vinegar
- 1/2 tsp. grated garlic
- 1 Tbs. plus 1 tsp. Dijon mustard
- 2 tsp. whole-grain mustard
- 1 Tbs. plus 2 tsp. honey, preferably local wildflower honey
- 2 Tbs. neutral oil, such as avocado oil
- 1 tsp. yellow mustard seeds
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 2 Tbs. chopped fresh chives
- Flaky sea salt for sprinkling
Directions:
Place the cucumber halves, cut side down, on a cutting board. Place the side of a large chef’s knife over one edge of the cucumber and, using your palm, press the side of the knife against the edge, moving along the entire length of the cucumber until it splits (this might get messy). Slice the cucumber on the diagonal into 1-inch (2.5-cm) pieces.
Transfer the cucumber pieces to a fine-mesh sieve set over a bowl. Sprinkle the kosher salt over the cucumber and toss to coat evenly. Let the cucumber drain for 20 to 30 minutes, giving the colander a few gentle shakes every 10 minutes to remove any excess liquid.
Meanwhile, make the mustard vinaigrette. In a bowl, combine the vinegar and garlic. Let stand for about 10 minutes to mellow out the raw bite of the garlic. Add the mustards and honey. Slowly add the oil, whisking constantly until well blended. Stir in the mustard seeds, kosher salt, and pepper. Cover and refrigerate until ready to serve. Transfer the cucumber to a serving bowl, add the chives, and toss with about one-third of the vinaigrette. Sprinkle with flaky sea salt and serve, passing the remainder of the vinaigrette alongside. Serves 2 to 4.
Reprinted from Williams Sonoma At Home Favorites by the Williams Sonoma Test Kitchen (Weldon Owen, 2023)
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