Smashed Pickle Salad Food

CUCUMBER PICKLE SALAD

Steps:

• Put the onion and red wine vinegar in a small pot, bring to a simmer and simmer for about 3 minutes. Allow to cool completely. Refrigerate until ready to use.
• Arrange the cucumber rounds in pinwheels in a single layer on a serving platter. Refrigerate.
• In a medium bowl, whisk together the olive oil, apple cider vinegar, pickle juice, garlic powder, dill and a pinch of salt. Refrigerate.
• When ready to serve, season the cucumbers with salt and pepper. Spoon the dressing all over the cucumbers. Top with the diced pickle and pickled red onion. Serve cold.

QUICK-PICKLED ZUCCHINI SALAD

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Place a saucepot over direct heat. Add the vinegar, 1 cup water, sugar, salt, garlic and dill and bring to a boil while whisking to dissolve the sugar.
• Add the zucchini to a large bowl and pour the pickling liquid over. Let stand until the zucchini are pickled but still firm, 5 to 10 minutes. Remove the zucchini from the pickling liquid and drain slightly in a colander set over a large bowl. Discard the garlic and dill.
• To assemble the salad: Place the pickled zucchini onto a platter. Distribute the mozzarella and tomatoes evenly over top. Zest the lemon over top and squeeze the lemon juice all over. Drizzle with olive oil. Season with salt and pepper and serve at room temperature.
• (Alternatively, you can boil the pickling liquid over medium-high heat on a stovetop.)

SMASHED CUCUMBER SALAD

Steps:

• Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 1/2 -inch wide slices. Transfer to a strainer set over a bowl.
• Sprinkle cucumber with sugar and salt; mix until well combined. Refrigerate bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
• Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl. Whisk together thoroughly.
• Transfer drained cucumbers into bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.
• Place cucumbers in serving bowl and sprinkle with sesame seeds.

SMASHED CHINESE CUCUMBER SALAD

Steps:

• Place the cucumbers in a resealable plastic bag. Seal and use the palm of your hand to lightly smash the cucumbers. Take the cucumbers out of the bag and cut into 1-inch chunks. Add to a bowl and season with salt. Toss to coat.
• Combine the soy sauce, vinegar, sesame oil, sugar and chile flakes in a medium bowl. Whisk to dissolve the sugar.
• Add the cucumbers, then toss and garnish with the toasted sesame seeds and cilantro.

CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC

Steps:

• Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
• On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
• Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
• Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
• When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.

SMACKED CUCUMBER 'QUICK KIMCHI'

Steps:

• On a large cutting board, position your chef's knife on its side and press the heel of the blade to crush each cucumber piece until it cracks in the center, splits in half or splinters completely into pieces. (The variety in textures is a delight.) In a medium bowl, toss the cucumbers with the salt, transfer to a colander, and let sit in the sink to drain, about 30 minutes. Meanwhile, in the same bowl, add the vinegar and garlic and set aside.
• After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to the bowl with the vinegar and garlic, and whisk to combine. Use a paper or cloth kitchen towel to pat the cucumbers dry, then add the cucumbers to the dressing and toss until well coated.
• Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 24 hours.

SMACKED CUCUMBERS

Steps:

• Take a rolling pin or cleaver and smack the cucumbers so that they split, then chop into 2.5cm pieces. Put in a bowl with all the remaining ingredients and 1 tsp salt, and toss together. Serve alongside any of the other dishes.