Cucumber Salad with Celery, Apricots, and Pistachios

This is another Josh McFadden salad, which features things that you can reliably get year round, so a nice winter salad.  I had to make a couple substitutions and it was quite delicious.  I especially like the emphasis on the balance between salt, sour, sweet, and bitter.  It is a Southeast Asian sensibility that translates well to dishes beyond the traditional.  The voluminous herbs can be expanded when they are at their peak in summer and fall.

1 1/2 pounds cucumbers (a mix of varieties if possible)

Kosher salt and freshly ground black pepper

4 medium celery stalks (leaves reserved)

1/2 cup dried apricots, quartered

1 garlic clove, smashed and peeled

1/4 cup red wine vinegar

1/2 cup pistachios, lightly toasted (see below) and chopped

1/2 cup lightly packed mint leaves

1/2 cup lightly packed flat-leaf parsley leaves

1/2 cup lightly packed basil leaves

1/2 cup lightly packed celery leaves (if you have them)

1/4 teaspoon dried chile flakes

Extra-virgin olive oil 

 

Peel the cucumbers if their skins are tough or waxed. Trim the ends of the cucumbers, halve lengthwise, and scoop out the seeds. Cut the halves crosswise on an angle into very thin slices.

Put the cucumbers in a colander and toss them with 1 1/2 teaspoons salt. Set aside for at least 20 minutes to extract their water and give them a “quick-pickled” flavor.

Meanwhile, cut the celery crosswise on an angle into very thin slices and soak in ice water for

10 minutes. Drain, pat dry, and pile into a serving bowl.

Put the apricots, garlic, and vinegar in a small bowl. Let the apricots plump for 10 minutes.

Pat the cucumbers dry and add to the celery, along with the pistachios, mint, parsley, basil, and celery leaves (if using). Remove the garlic from the apricots and discard it. Add the apricots and vinegar to the bowl, along with the chile flakes and 1/4 cup olive oil. Season with black pepper, but don’t add more salt yet because the cucumbers will have absorbed a bit. Toss, taste, and adjust the flavors with more salt, vinegar, chile flakes, or black pepper until it’s bright and zingy. Finish with another drizzle of olive oil. Serve right away.