I usually write about what inspired the dish I'm sharing. In the case of this glorious salad it was nothing more complicated than happening upon the video for a very similar dish from Yotam Ottolenghi's test kitchen. I was instantly impressed by the quick pickles, the way the chef broke up the cucumber (hence the word smacked in the title) and the clever use of salt to draw the excess moisture from the cucumbers…to then use that moisture to season part of the dish. The techniques were remarkable, the flavors fabulous, and I knew I had to try it for myself.
Pickled smacked cucumber salad with couscous is a play on the glorious recipe from Ottolenghi’s test kitchen. It was tart, it was fresh and so lovely from the herbs and lightly pickled vegetables. I’m very thankful for this great idea!
Pickled Smacked Cucumber Salad
via
Ingredients
1 large cucumber
1/4 cup filtered water
1/4 cup vinegar (any kind)
1/2 Tablespoon kosher salt
1 Tablespoon sugar
1 dried chili pepper (any type; I have dried cayennes)
1/2 Tablespoon pickling seasoning (which I highly recommend as a pantry staple, and which consists of mustard seed, coriander seed, lightly crushed bay leaves, peppercorns, spice clove and crushed red pepper flakes)
One peeled garlic clove, lightly crushed
2 green onions, whites and greens, sliced on the bias
1 shallot, thinly sliced
Pinch salt
2 ish Tablespoons olive oil
1 Tablespoon chopped or torn mint leaves
1/2 Tablespoon dill fronds
1/2 cup cooked couscous
Method
Smack the cucumbers well with something thin and dense (think the handle of a rolling pin or of a wooden spoon), then tear into bite sized pieces. In a bowl, cover the cucumber pieces with salt and allow to sit for 10-20 minutes (to extract water and also to add extra, concentrated cucumber flavor to the salad). Meanwhile, make the brine: over medium heat combine the water, vinegar, salt, sugar, garlic, dried chili pepper and pickling spice (if using). Cook until the salt and sugar have dissolved and take off the heat. Set aside to cool. Now slice the shallots thinly and tear or chop your herbs up. When the pickling liquid has cooled, strain it. Add the shallots to the cucumbers and pour the water/vinegar (brine) mix over them and allow to sit for 5 - 20 minutes (however much time you have patience for). Add in couscous, herbs and scallions. Drizzle with olive oil and mix to combine. Serve with yogurt or feta.
