Happy new year! I really enjoy this time of the season, the lull after the holiday excitement, and the refocusing on the new year ahead. The weather is cold and bright here, so I see this zesty, fresh salad as a nice accompaniment to January: crisp, spicy and comforting.
Red onions get a bit melbowed by a rice wine vinegar, sugar and sunflower oil dressing, but keep their crunch to contrast with the snappy cucumbers and spicy ginger.
Enjoy and best wishes in 2016.
Recipe: Plenty, by Yotam Ottolenghi
Cucumber salad with smashed garlic and ginger
3T rice wine vinegar
2T sunflower oil
2t toasted sesame oil
1 small red onion, very thinly sliced
1 1/2 inches fresh ginger, peeled and sliced
1t Maldon sea salt
2 large garlic cloves, peeled
4 small (or 8 mini, or 2 English) cucumbers, peeled
1T toasted sesame seeds
3T chopped cilantro
1. To make dressing: whisk together all the dressing ingredients in a medium mixing bowl.
2. Add sliced red onion, mix well and leave aside to marinate for about an hour.
3. Place the ginger and salt in a mortar and pound well with a pestle. Add the garlic and continue pounding until it is also well crushed and broken into pieces (stop pounding before it disintegrates into a paste). Use a spatula to scrape the contents into the bowl with the onion and dressing. Stir together.
4. Cut the cucumbers lengthways in half, then cut each half on an angle into 1/4″ thick slices. Add the cucumber to the bowl, followed by the sesame seeds and cilantro. Stir well and leave to sit for 10 minutes.
5. Before serving, stir the salad again, tip out some of the liquid that may have accumulated, and adjust the seasoning.