This is one of those salad recipes that I wasn’t totally looking forward to, but since my pal Kearci requested it for our Friendship Weekend meal, I acquiesced. And good thing I did too, because this is one I’ll be making again and again.
The first step requires sizzling some garlic and turmeric in oil over medium heat for only a few minutes, until the oil is infused with the spices. Alison says that either turmeric root or powdered turmeric work fine here. I’ve never cooked with turmeric root, and I’d be interested how that might affect the flavor. Maybe it’s a bit earthier? Total guess, but it’d be fun to try.
Next step is the fun step – smash the cucumbers. Kearci cut the cucumbers into 1-inch pieces, then placed them in a plastic bag and smashed them with the bottom of a heavy skillet. They softened and released some of their juices. Next time you want an “outlet,” try smashing some cucumbers?
At this point, you’re ready to mix it up, baby! The cucumbers, chopped scallions, distilled vinegar, and turmeric-garlic oil have a really great party – a party that could go well with anything.
96 recipes cooked, 129 to go.
