Cucumbers With Ajo Blanco Sauce Food

CUCUMBERS WITH AJO BLANCO SAUCE

Cucumbers with Ajo Blanco Sauce image

Think of this as an all-purpose garlic sauce. Once you get the hang of making it, try swapping cashews or blanched hazelnuts for the almonds.

Provided by Andy Baraghani

Categories Bon Appétit Sauce Condiment Garlic Almond Vinegar Cucumber Side Vegetable Quick & Easy Vegetarian Vegan Wheat/Gluten-Free Dairy Free

Yield 4 servings

Number Of Ingredients 7

Ingredients

5 mini seedless or Persian cucumbers (about 12 oz.)
Kosher salt
3 tsp. sherry vinegar or red wine vinegar, divided
3/4 cup blanched almonds, divided
1 garlic clove, finely grated
1/2 cup extra-virgin olive oil
Flaky sea salt

Steps:

Preheat oven to 350°F. Cut cucumbers about 1" thick on a steep diagonal and place in a medium bowl. Add a large pinch of kosher salt and 2 tsp. vinegar and toss to combine; let marinate 10 minutes. Pour off any liquid that is released.
Toast 1/4 cup almonds on a rimmed baking sheet, tossing once, until golden, about 5 minutes. Let cool, then coarsely chop. Set aside.
Blend garlic, oil, remaining 1 tsp. vinegar, remaining ½ cup almonds, and 1/2 cup ice water in a blender until smooth and creamy, about 2 minutes; season generously with salt.
Divide sauce among plates and top with cucumber salad and chopped almonds. Sprinkle with flaky sea salt.
Do Ahead
Sauce can be made 1 day ahead. Cover and chill.

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