Categories: Sides

Ingredients

• 5 Persian cucumbers
• 2 tsp sherry vinegar
• Large pinch of kosher salt
• 1/4 cup blanched almonds
• 1 finely grated garlic clove
• 1/2 cup blanched almonds
• 1/2 cup olive oil
• 1 tsp sherry vinegar
• 1/2 cup ice water
• Flaky sea salt

Directions

1. Cut cucumbers lengthwise into spears and place in a medium bowl. Toss with vinegar and a large pinch of kosher salt and let sit 10 minutes. Pour off any liquid.

2. Meanwhile toast almonds on a baking sheet in a 350 oven, tossing once, until golden, about 5 minutes. Let cool, then coarsely chop; set aside.

3. Blend garlic, blanched almonds, olive oil, vinegar and water in a blender until smooth and creamy; season with lots of kosher salt. Spoon two-thirds of sauce on a platter and arrange cucumbers over. Drizzle with remaining sauce and top with reserved chopped almonds and sea salt.

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