SMASHED CUCUMBERS WITH BUTTERMILK, PISTACHIOS & BASIL
Recipe by the Leek and the Carrot
Serves 1 as a snack (mostly kidding, but I did have to resist finishing it before my husband got any) or 2-4 as a side
Takes 45 minutes
Ingredients:
3-4 slicing cucumbers (or 6-8 slicers)
1-1/2 teaspoons kosher salt, divided, plus more for cucumbers
1/4 cup water
1/4 cup white vinegar
1 teaspoon sugar
1 long red florence onion (or any other onion), halved and thinly sliced
1/4 cup whole fat Greek yogurt
1/4 cup whole milk
2 tablespoons mayonnaise
1/4 cup minced chives
1/4 teaspoon freshly ground black pepper, plus more for serving
1/4 cup roasted pistachios, finely chopped
1/4 cup thinly sliced purple or green basil leaves
Directions:
Cut cucumbers in half lengthwise and then slice into 4-inch (or so) pieces. Lay your knife down on the cucumber pieces and firmly press down to smash until the skin cracks and seeds detach from the cavity- many seeds will remain but any full seed pieces can be tossed out. You can also do the smashing with a rolling pin if you’re nervous to use a knife in this way.
Cut smashed cucumbers in 1/4-inch slices diagonally. Place in a colander and sprinkle with salt. Place a bowl on top of the cucumbers and put something heavy in it so it pressed down the cucumbers (a heavy mortar and pestle, or bag of flour works great). Let sit 30 minutes to drain some of the liquid.
While the cucumbers drain, prepare your pickled onions and sauce. In a small saucepan, combine water, vinegar, sugar and 1 teaspoon salt. Bring to a simmer then remove from heat. Add onion and set aside.
In a bowl or mason jar, combine yogurt, milk, mayonnaise, chives, black pepper, and remaining 1/2 teaspoon salt. Whisk or shake until combined. Chill until ready to use.
When ready to serve, place drained cucumbers in a large serving bowl. Drizzle with all of the dressing and then top with drained pickled onions, pistachios, and basil leaves. Season with freshly ground black pepper and serve immediately.