The Irishman and I are spending the summer upstate: it is lovely, romantic and delicious. One of my favorite parts of the summer are the lovely self-serve vegetable stands that populate the roadsides. Currently, they are filled with squash, beans, zucchini, potatoes and flowers. Not only are the reasonable they are really convenient: proof that local food can be accessible because it is inexpensive and convenient. I seem to be in a Chinese mode lately, and this is not by mistake because they sure now how to make vegetables stand out. This dish is inspired by a dish that I love at the Grand Sichuan(special thanks to Robyn from the Girl Who Ate Everything for introducing me to it!) This dish is pretty addictive and excellent with rice.
Cucumbers with Scallion Oil
- 1-2 pound cucumbers, sliced to your liking
- For the scallion oil you will need
- four scallions
- 1 clove of garlic(optional)
- 1-1 inch piece of ginger
- 1 cup of olive oil
- 1 teaspoon kosher salt
- in a food processor combine scallions, ginger, garlic and oil and salt.
- process until completely blended.
- in a small pot bring to a simmer, cook for 1-2 minutes.
- pour 4-5 tablespoons of scallion oil over cucumbers.
- you will have enough for another serving left.