So I was tip tap typing along, working on a design problem that I was having trouble with. I got so deep into solving the problem that I lost track of the time. 2:00pm and nothing to eat since strawberry jam on toast and coffee at 8:30!
I am not a person who gets hangry, but the sound of my stomach was drowning out the music I was listening to so something had to be done. This quick and tasty salad was the answer.
This is what happened.
Got the vegetables and herb out of the refrigerator.
Here’s the cucumber.
Red chili. I’m kind of a wimp when it comes to heat, so I cut back on this.
Poured the vegetable oil into a recently emptied jam jar, then added the white sugar.
Add the rice vinegar.
I had no poppy seeds, but liked the idea of the black dots for contrast. I used black sesame seeds. I know it’s odd to have black sesame seeds but not be able to come up with poppy seeds… that’s the state of my pantry.
Tossed and served.
Cucumber and Poppy Seed Salad.
Cucumber and Poppy Seed Salad
from Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi
6 small cucumbers (about 1 lb.)
2 mild red chilies, thinly sliced
3 Tbsp coarsely chopped cilantro
4 Tbsp white-wine vinegar or rice vinegar
1/2 cup sunflower oil
2 Tbsp poppy seeds
2 Tbsp superfine sugar
salt and freshly ground black pepper
Chop off and discard the ends of the cucumbers. Slice the cucumbers at an angle, so you end up with pieces 3/8 inch thick and 1-1/4 to 1-1/2 inches long.
Mix together all the ingredients in a large bowl. Use your hands to massage the flavours gently into the cucumbers. Taste and adjust the amount of sugar and salt according to the quality of the cucumbers. The salad should be sharp and sweet, almost like a pickle.
If not serving immediately, you might need to drain some liquid off later. Adjust the seasoning again afterward.