Recipe: Smash your vegetables for a salad that packs a punchy citrus-soy dressing in every bite
Eating vegetables raw fits not only our summer mindsets but also the produce available. Radishes, cucumbers, tomatoes, green beans, celery, lettuces: Take a bite from your market bag, and if they’re ripe, they’re pretty good. Snappy-sweet. Crunchy-crisp. And we didn’t have to do anything to get there.But there are ways to help these vegetables taste more like themselves. Don’t worry, they’re easy moves, lazy even. To start, those crisp vegetables like salt.
Smashing vegetables is nothing new, but it’s so fun that it remains thrilling every time you do it. Smashed cucumbers are a mainstay in many Asian cuisines. With a few whacks of a cleaver, skillet, rolling pin or some other heavy device, the cucumber is broken up into irregular pieces. Some spots stay firm, while others give and soften. In those irregular crags, dressing can nestle.
Here, a light sauce reminiscent of ponzu is made with soy sauce, citrus and a little rice vinegar. As the vegetables sit in the dressing, they start to lightly pickle and, yes, get more tender still. You could eat the salad with your fingers from the bowl, or turn it into a meal with cooked grains, a soft egg and nori. Switch up the dressing and accompaniments with whatever sounds good or needs using up.
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