Sichuan Cucumber salad


2 seedless cucumbers, seeded and sliced on a slight bias in 1/4 inches
1 bunch scallions, sliced thin
1/2 bunch cilantro, leaving on some stem
1/4 cup chopped peanuts
3 tablespoons fried garlic minced (garlic fried
in 350-degree oil until golden)
1/4 cup Bongo Buckster chili oil (below)
3 tablespoons black vinegar
Bongo Buckster Chili Oil
2 heads garlic
Equal parts ginger to garlic
3.5 ounces chili de Arbol, seeded and toasted
1 teaspoon Sichuan peppercorns, ground
1 teaspoon salt
2 cups peanut oil
1 cup peanuts, chopped

Place the sliced cucumbers in a bag (Ziploc or similar) and lightly pound. Toss remaining ingredients together and add to cucumbers, then toss to coat. Make a paste with the ginger and garlic. Then grind chili de Arbol into a powder and add to paste. Add the Sichuan peppercorns and salt and reserve in a bowl. Heat oil to just about smoking. Add the peanuts and toast. Pour over ginger garlic paste and let sit overnight to build flavor.

Recipe courtesy of Chef Dan Jacobs, of DanDan restaurant in Milwaukee, Wis.


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