Cucumber Salad with Chili-and-Garlic-Oil

The marinade from this cucumber salad can be applied to any vegetable you prefer, but I’ve found that it works most amazingly with cucumbers due to their absorbent nature. A tangy edge is introduced from fresh lemon juice and if you’re not familiar with freshly ground coriander – which I hear is actually seeds of the parsley plant – this salad provides a great introduction to the light and clean aroma of this spice.

Mix this tangy marinade into your vegetables a few hours before serving and keep everything at room temperature. Note that if this does tend to thicken when chilled, so if refrigerating be sure to let it come to room temperature before serving. Use this cucumber salad with type of hummus, or my fantastic black-eyed pea dip.

 

Ingredients

• 3 cucumbers, peeled and seeded
• ½ cup olive oil
• 2 tablespoons chili oil
• 3 cloves garlic, peeled
• juice of 1 lemon
• 1 teaspoon kosher salt
• 4 stalks scallions
• 1 cored vine tomato
• ½ tsp coriander
• ½ tsp black pepper
• chopped parsley (optional)

 

Instructions

1. Slice garlic crosswise, then cut each slice into vertical matchstick-like pieces.
2. Place garlic in a small skillet or saucepan with the olive oil and heat on medium high until the garlic is sizzling and begins to turn slightly golden.
3. Remove from heat and let the garlic oil cool just to warm.
4. Meanwhile, peel and core the cucumbers, core the tomato, and chop the scallions and parsley, grind the coriander and black pepper.
5. In a medium bowl thoroughly whisk together the garlic oil, chili oil, lemon juice and salt.
6. Combine all other ingredients, mix thoroughly and let the marinade work itself into the cucumbers at room temperature for at least 2 hours.