The Dukan Diet : The revolutionary French solution for permanent weight loss

Sunday, March 10, 2019

Recipe : Cucumbers with Ajo Blanco Sauce

This ajo blanco sauce has is garlic-pungent, rich from almonds, and tart with sherry vinegar.

YIELD: 4 servings

  • 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

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.

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.

3. 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.

4. Divide sauce among plates and top with cucumber salad and chopped almonds. Sprinkle with flaky sea salt.

Sauce can be made 1 day ahead. Cover and chill.

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