Cucumbers with Ajo Blanco Sauce
A refreshing Spanish-inspired dish featuring crisp Persian cucumbers served with a creamy almond-based ajo blanco sauce. The combination of marinated cucumbers, toasted almonds, and garlicky sauce creates a perfect balance of textures and flavors.
Ingredients
- •5 whole mini seedless or Persian cucumbers
- •1 pinch Kosher salt
- •3 tsp sherry vinegar
- •¾ cup blanched almonds
- •1 clove garlic
- •½ cup extra-virgin olive oil
- •1 pinch Flaky sea salt
Cooking Instructions
- 1.
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.
15 min
- 2.
Toast 1/4 cup almonds on a rimmed baking sheet, tossing once, until golden, about 5 minutes. Let cool, then coarsely chop. Set aside.
10 min
- 3.
Blend garlic, oil, remaining 1 tsp. vinegar, remaining 1/2 cup almonds, and 1/2 cup ice water in a blender until smooth and creamy, about 2 minutes; season generously with salt.
5 min
- 4.
Divide sauce among plates and top with cucumber salad and chopped almonds. Sprinkle with flaky sea salt.
5 min
- 5.
Sauce can be made 1 day ahead. Cover and chill.
