Pickled Smacked Cucumber Salad (Ottolenghi Inspired Recipe)

 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.

Cracked Pepper & Four Fruits Vinaigrette Spinach Salad with Citrus & Cracked Pepper Grilled Chicken

There are two sources of inspiration for today’s post: the first is the event I’m hosting on Foodies Plus this month (link here), a barbecue & grill event that I’d like to encourage more people to jump into. So, perfectly tender, immensely flavorful grilled chicken. The second source of inspiration was the strong jammy perfume my quinoa imparted as a dry ingredient; the smell only got stronger as it cooked and it put me in the mood to play around with the idea of a jammy vinaigrette. Well, I had more of that delightful four fruits preserve and a hankering for black pepper, and this sweet, bitter, zesty and bold salad all came together in the end. It is as flavorful as it is healthy. Filled with fiber, protein, vitamins and iron. But most of all deliciousness. Yes. Filled with deliciousness. Try it out for your next bbq or grill night. I promise it is easier than its list of ingredients might suggest.

Citrus & Cracked Pepper Grilled Chicken

Two chicken breasts, butterflied & tenderized
Zest & juice of 1/2 lemon
Zest & juice of 1/2 orange
1 teaspoon balsamic vinegar
1/2 Tablespoon whole black peppercorns
1 teaspoon sriracha
Salt, to taste

Grind the peppercorns in a spice grinder or mortar and combine with all of the above ingredients, except the chicken to make the marinade.
Mix thoroughly.
Lay chicken in a shallow dish and pour marinade over the chicken. Cover pan and marinate for 30 minutes.
Over medium to medium high heat of charcoals, grill chicken. Cook it for about 3 -4 minutes per side, or until internal temp at the thickest part reads 165.
Set aside to cool, then chop into bite sized pieces to be tossed with salad.

Cracked Pepper & Four Fruits Vinaigrette Spinach Salad

For the vinaigrette:
Juice of 1/2 lemon
Juice of 1/2 orange
3 Tablespoons balsamic vinegar
3 Tablespoons Four Fruits Preserve
1/2 Tablespoon whole black peppercorns
3 Tablespoons olive oil
1 teaspoon dijon or stone ground mustard
Salt, to taste

For the salad:
1 cup cooked white quinoa
3 ounces baby spinach, cleaned
4 leaves radicchio, chopped into bite sized pieces
1/4 cup almonds

Combine all vinaigrette ingredients in the blender. Pulse until thoroughly combined.
Roughly chop almonds in the food processor
combine spinach, radicchio, quinoa, chicken and almonds. Top with vinaigrette and toss to combine.
Enjoy for lunch or as a dinner entree.

Creamy Cucumber and Tomato Salad with Tzatziki Dressing

I don't know about you, but I love salads with creamy dressing. They are always rich-tasting and delicious. My only problem with most creamy salad dressings is that they pack so many calories they defeat the idea of a healthy salad. The perfect salad dressing, therefore, would be so rich, creamy and flavorful that it would be impossible to believe it's actually waist-line friendly. Not only does this dressing deliver, it is a perfect compliment to chopped cucumbers and sweet grape tomatoes. The tzatziki style dressing is heavy on garlic and dill, which also compliments. I recommend you serve this as a side dish alongside my Chicken Shawarma Skewers (http://joyouskitchen.blogspot.com/2014/05/chicken-shawarma-skewers.html), or any type of grill food, really.

Creamy Cucumber and Tomato Salad with Tzatziki Dressing

Makes about 8 salad bowl-sized servings

1 1/2 garden cucumbers, peeled and chopped into bite-sized pieces
1 pint grape or cherry tomatoes, halved
Salt, to taste

For the Tzatziki Dressing

1 (8 oz) container 2% milkfat plain Greek yogurt
1 - 2 cloves garlic, peeled*
3 - 4 extra large sprigs of dill
juice of 1/2 lemon

1. Pulse dressing ingredients in a blender until the dressing is smooth throughout.
2. Together with cucumbers and tomatoes, toss dressing in a large salad bowl.
3. Serve as a starter or a side with Greek style grilled meat.

I hope you enjoy this recipe and I welcome your feedback

*I like it with 2 cloves, but this makes the garlic flavor quite strong and the salad a little spicy