Cucumbers With Ajo Blanco Sauce Recipes
CUCUMBERS WITH AJO BLANCO SAUCE
Think of this as an all-purpose garlic sauce. Once you get the hang of making it, try swapping cashews or blanched hazelnuts for the almonds.
Provided by Andy Baraghani
Categories Bon Appétit Sauce Condiment Garlic Almond Vinegar Cucumber Side Vegetable Quick & Easy Vegetarian Vegan Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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.
- Toast 1/4 cup almonds on a rimmed baking sheet, tossing once, until golden, about 5 minutes. Let cool, then coarsely chop. Set aside.
- 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.
- Divide sauce among plates and top with cucumber salad and chopped almonds. Sprinkle with flaky sea salt.
- Do Ahead
- Sauce can be made 1 day ahead. Cover and chill.
AJO BLANCO WITH ALMOND, CUCUMBER AND WHITE ANCHOVY SALAD
This is our chef' son's recipe. He had it published in the Aus magazine Country Style. I'm posting it here so I can share it with my sister. It's delicious as a starter on a hot day. White anchovies and sherry vinegar are available from continental delicatessens and gourmet food shops, micro herbs can be ordered from fruit and veg shops. Overnight soaking of almonds hasn't been taken into account in prep time.
Provided by JustJanS
Categories Fruit
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Ajo Blanco:.
- Place blanched almonds in a bowl and cover with water. Cover and stand overnight.
- Place bread in a bowl and cover with water. Stand for 1 hour. Drain and squeeze excess water from bread.
- Place bread in a food processor with drained almonds and garlic; process until well combined.
- With the motor running, gradually add the 3 3/4 cups water in a thin, steady stream until nuts are finely chopped and mixture is well combined.
- Transfer to a bowl, cover and refrigerate for 2 hours or until chilled.
- Strain soup through a fine seive into a bowl taking care not to push the mixture through as this will result in a gritty soup. Discard the pulp.
- Add the sherry vinegar and mayonnaise; season to taste with salt and pepper. Whisk until just combined and pour into a serving jug.
- Divide and arrange the salad ingredients between 4 bowls. To serve, pour the soup over the salad at the table.
Nutrition Facts : Calories 539.4, Fat 40.3, SaturatedFat 3.5, Cholesterol 8.7, Sodium 568.5, Carbohydrate 31.7, Fiber 8.5, Sugar 6.3, Protein 20.5
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- 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.
- Toast ¼ cup almonds on a rimmed baking sheet, tossing once, until golden, about 5 minutes. Let cool, then coarsely chop. Set aside.
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