Cucumbers, Scallions, Mint and Dried Chiles

This “Six Seasons” recipe is a great way to use a variety of cucumbers - I use lemon, pickling, regular and armenian in this - the more colors and shapes the better. Author Joshua McFadden feels like the key to this recipe is the vinegar - he recommends a Sauvingon Blanc Vinegar made by Albert Katz. I’m sure a quality white wine vinegar with some sweetness will work.

Ingredients

• 1 pound cucumbers (a mix of shapes and sizes)

• kosher salt and fresh black pepper

• 1 bunch scallions trimmed (including 1/2” off the green tops; sliced on a sharp angle, soaked in ice water for 20 minutes and rained well)

• 1/4 red onion, very thinly sliced

• 1 small handful mint leaves

• 1/2 tsp dried chili flakes

• 3 tablespoons slightly sweet white wine vinegar such as KATZ Sauvignon Blanc Vinegar

• Extra Virgin Olive oil

• course finishing salt like Maldon

Peel the cucumbers if their skins are tough or waxed. Trim the ends of the cucumbers, halve lengthwise and scoop out the seeds. Slice the cucumber into a variety of shapes - moons, angled slices, batons, small chunks. Toss the cucumbers with 1 tsp salt and put in a colander so the salt can draw out the excess moisture. Let them sit for 30 minutes. Blot the cucumbers on the paper towels to remove the moisture and excess salt. Pile them in a large bowl. (salting cucumbers ahead of use reduces sogginess by pulling out moisture and gives them a tighter, “pickled” texture.

Add the scallions, onion, mint chile flakes, vinegar and a few generous twists of black pepper. Hold off on the salt for now. Toss to blend the ingredients. Taste and adjust with more chile flakes, black pepper, vinegar and salt if needed. Wen the flavor of the salad is exciting and balanced, add 1/4 olive oil and toss. Taste and add more oil if needed to balance the flavors. You want plenty of “dressing” pooling in the bottom of the bowl; the cucumbers will continue to drink that up, plus you want the juices to run into the other elements on your plate, such as grilled pork. Serve with a sprinkle of finishing salt if you like for some crunch.