Cucumbers with Ajo Blanco Sauce

Cucumbers with Ajo Blanco Sauce

from bonappetit.com

Ingredients

  • 5 mini seedless or Persian cucumbers (about 12 oz.)
  • Kosher salt
  • 3 tsp. sherry vinegar or red wine vinegar, divided
  • ¾ cup blanched almonds, divided
  • 1 garlic clove, finely grated
  • ½ cup extra-virgin olive oil
  • Flaky sea salt

Directions

  1. 1

    Preheat oven to 350°. 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. 2

    Toast ¼ cup almonds on a rimmed baking sheet, tossing once, until golden, about 5 minutes. Let cool, then coarsely chop. Set aside.

  3. 3

    Blend garlic, oil, remaining 1 tsp. vinegar, remaining ½ cup almonds, and ½ cup ice water in a blender until smooth and creamy, about 2 minutes; season generously with salt.

  4. 4

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

  5. 5

    Do Ahead: Sauce can be made 1 day ahead. Cover and chill.