Let me be the 12 millionth person to recommend Salt Fat Acid Heat, both on Netflix and in book form. This is Samin Nosrat’s Vietnamese-style cucumber salad. I served it with pan-seared chicken thighs and rice, and it was the interest in an otherwise unremarkable meal. The extra dressing from the salad made a nice sauce for the chicken.
2lbs (about 8) Persian or Japanese cucumbers 1 large jalapeño, seeds removed if desired, thinly sliced 3 scallions, finely sliced 1 garlic clove, crushed 0.5c coarsely chopped cilantro 16 large mint leaves, coarsely chopped 0.5c toasted peanuts, coarsely chopped 0.25c neutral-tasting oil 4-5T lime juice 4t rice wine vinegar 1T fish sauce 1t sugar pinch of salt
Using either a mandolin or a sharp knife, thinly slice cucumbers, discarding the ends. In a large bowl, combine cucumbers, jalapeño, scallions, garlic, cilantro, mint, and peanuts. In a small bowl, mix remaining ingredients and stir until salt & sugar are dissolved. Pour the dressing over the vegetables and mix. Taste and adjust with more salt or lime juice. Serve immediately.
I bought a bunch of asparagus at the farmers market a couple of weeks ago. I like asparagus more than anyone else in the house does, so I usually end up eating most of it. But just pan-roasting it (my quick-and-easy go-to) can get old. So sometimes I roast it along with potatoes. They combine well together, and it’s a low-effort side dish you can let cook while preparing something else more complicated.
Roasted Potatoes & Asparagus for 1-2 people
4oz of small waxy potatoes, quartered or otherwise cut into 1″ dice 3-4 asparagus stalks, cut into 1.5″ long pieces olive oil salt 1-2 cloves sliced garlic (optional)
Heat oven to 425F. Mix potatoes, 1T olive oil, and a generous pinch of salt in a bowl to coat potatoes with oil in a small bowl. Spread onto small cookie sheet. Cover with aluminum foil. Put in oven, roast for 20 minutes.
While potatoes are roasting, put asparagus pieces into same bowl (add a bit more olive oil if needed) to coat them with olive oil. Remove potatoes from oven, remove aluminum foil, add asparagus, mixing the potatoes & asparagus together with a spatula. Roast for 15 minutes.
Remove from oven, mix, add garlic slices if using. Roast for 5 more minutes. Serve warm and enjoy!