SICHUAN SMASHED CUCUMBERS, SIMPLE POTATO SALAD, and WATERMELON LEMONADE
SICHUAN SMASHED CUCUMBERS
- 2 (14-ounce) English cucumbers
- 1 1/2 teaspoons kosher salt
- 2 tsp rice vinegar
- 1 tsp balsamic vinegar
- 1 teaspoon garlic, minced to paste
- 1 tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon sugar
- 1 teaspoon sesame seeds, toasted
1. Trim and discard ends from cucumbers. Cut each cucumber crosswise into three equal lengths. Place pieces in large zipper-lock bag and seal bag. Using small skillet or rolling pin, firmly but gently smash cucumbers until flattened and split lengthwise into 3 to 4 spears each. Tear spears into rough 1- to 1 1/2-inch pieces and transfer to colander set in large bowl. Toss cucumbers with salt and let stand for at least 15 minutes or up to 30 minutes.
2. While cucumbers sit, whisk vinegar and garlic together in small bowl; let stand for at least 5 minutes or up to 15 minutes.
3. Whisk soy sauce, oil, and sugar into vinegar mixture until sugar has dissolved. Transfer cucumbers to medium bowl and discard any extracted liquid. Add dressing and sesame seeds to cucumbers and toss to combine. Serve immediately.
SIMPLE POTATO SALAD
- new or salad potatoes
- 75 ml sunflower oil or other light oil
- 25 ml white wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp caster sugar
- 1 medium shallot very finely chopped
- 30 g bunch of dill finely chopped
Cook the potatoes in their skin (new potatoes or salad potatoes). You can use slightly warm potatoes for this, or cooled ones straight out of the fridge. The most important part is to dress them just before serving.
For the dressing
WATERMELON LEMONADE - 12 servings
- 1/2 cup white sugar
- 1/2 cup water
- 4 cups cubed watermelon
- 3 cups cold water
- 1/2 cup fresh lemon juice
- 6 cups ice cubes